As the weather cools down, there is nothing like coming home to an apartment filled with the aroma of meat that has been slow-cooking all day. These carnitas made my kitchen smell amazing, and they were delicious and easy to make, too.
- One 2 1/2-pound boneless pork shoulder
- Cumin, to taste
- Salt and pepper, to taste
- Chili powder, to taste
- 2 Tablespoons olive oil
- 1/2 Cup chicken stock
- 1/4 Tablespoon orange juice
- Juice from 1 lime
- 4 cloves garlic, peeled and crushed
- Corn tortillas, for serving
- Picked onions, for serving
- Avocado, for serving
- Cotija cheese, for serving
Generously season the pork on all sides with cumin, salt, pepper, and chili powder. Heat the olive oil in a large pan over medium-high heat. Add the pork to the pan and brown on all sides, approximately 10 minutes. Remove from heat and let cool slightly.
Add chicken stock, orange juice, lime juice, and garlic to slow cooker. Add pork to slow cooker and cook on low for 8 hours. After 8 hours, remove pork from slow cooker and shred the meat with 2 forks. Add back to slow cooker and adjust seasoning as necessary. Cook on high for 20 minutes.
Before serving, re-brown carnitas in a pan over high heat to add an additional crust to the meat.
To assemble, top tortillas with carnitas, then add pickled onions, avocado, and cotija cheese. Enjoy!