I hope your experience is as good as mine! 🙂
[my additional tips!]:
Actual Prep / cook time: 8 hours 30 minutes
Clean-up difficulty: 2
Overall difficulty to make: 1
Overall satisfaction: 10
Price range? This dish is under $10 for two people.
What I would change next time? Not. A. Thing.
For your own version, I recommend:.
- Use slow cooker liners to make your life SO MUCH EASIER.
- Always pan sear the finished carnitas over medium-high heat. This adds a crispy texture, and accentuates the flavors even more.
- The beer is optional, but recommended. 🙂
© 2016 : a flavor journal : by sara alvord
- 2 - 2.5 lb. top loin pork loin
- 1/2 tsp. salt divided
- 1/2 tsp. pepper divided
- 1 Tbsp. cumin
- 1 Tbsp. oregano
- 1 Tbsp. paprika
- 2 Tbsp. olive oil
- 3 cloves garlic minced (equals one heaping tablespoon)
- 2 Tbsp. jalapeno finely chopped with membrane and a few seeds
- 1 cup white onion chopped
- 1 medium orange or 1/3 cup orange juice
- 1/3 cup beer malty if possible. this is optional!
- Rinse the pork with cold water, then pat completely dry.
- Season each surface with salt and pepper (1/4 tsp. of each per side).
- Mix cumin, paprika, and oregano together in a small bowl. Divide in half, and sprinkle the top side of the pork loin with half of the mixture, evenly distributing it across the entire surface of the loin.
- Slowly drizzle olive oil (about 1 tablespoon) onto the top side of the loin, patting gently so it sticks to the seasonings and the pork.
- Flip the pork loin over and repeat on the other side.
- Place the pork loin into your crockpot, and set the temperature to "low".
- Add minced garlic, jalapeño and onion to the top of the pork loin.
- Cut the orange in half, and squeeze the juice from each half directly on top of the pork loin and veggies. (Or pour orange juice directly onto the top of the veggies).
- *optional* : also pour the beer on top of the veggies.
- Cover and let it cook for 8 1/2 - 9 hours, or until tender enough to shred.
- Remove crockpot lid, and shred the pork before removing it from the crockpot. I simply used tongs to do this (it should be VERY tender). Mix the shredded pork in with all of the juices in the crockpot, too.
- Serve on warm tortillas, and top with pico de gallo or any garnish you prefer!
NotesI actually let my first version cook for ten hours, it was incredibly tender and shredded apart with nearly no effort.
I HIGHLY recommend heating a small sauté pan over medium-high heat, and adding your desired amount of shredded pork to the pan once it is hot. Let it sizzle and cook for a few minutes, turning it over so each side gets a chance to crisp up some. This adds an incredible texture to any carnitas dish you are creating. Adapted from RecipeTin Eats