Category
Dinner
Chef Louis Sheppard
Ingredients
-
3-4 lb Boneless Pork Shoulder (preferribly Heritage breed from Stay Classy Meats)
1 Tbps - Chili Powder
2 tsp - Ground Cumin
2 tsp - dried Oregano
3 tsp - Salt
1 tsp - Ground Black Pepper
2 Onions - Cut into Quarters
4 Cloves Garlic - peeled
2 Oranges - Juiced
2 Limes - Juiced
Directions
In a small bowl that will hold the Pork Shoulder, combine the Chili Powder, Ground Cumin, Dried Oregano, Salt, and Ground Black Pepper. Mix all together until well blended. Add in the dried boneless Pork Shoulder (netting removed) and completely cover along all sides.
In crock pot, add in the 8 Onion quarters, Garlic, Orange juice, Lime Juice.
Place the Pork Shoulder on top of the everything, close up the lid.
Select Hi for 5 hours
After 5 hours on Hi, move to 2.5 hours on Low
Final Step
After the 7.5 hours are up, remove some of the Pork Shoulder (it should melt apart beautifully at this point) and shred it outside of the crockpot (for ease of shredding).
Place it back in the crock pot when done and let sit on Warm for another 30 min.
Preheat oven to broil. Place pulled pork (carnitas) onto a baking sheet (I use a silicon mat on top of the baking sheet) and place in the oven for 3-4 minutes, until crisp and crusted.
Serve immediately after for optimal satisfaction.
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