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Chula Vista · 09-06-2015, 11:01 AM

In about 8-9 hours we'll be chowing down Carnitas.

2.5 pound pork shoulder trimmed, rinsed, patted dry and liberally salted and peppered.

Create a slurry: 2 tblsp olive oil. 1 tsp cumin, 2 tsp oregano, 1 tsp paprika, 2 tsp brown sugar. Mix well and let sit for at least 10 mins. Cut the shoulder in half and then rub them down with the slurry making sure to get into every nook and cranny.

Place in a slow cooker. Top with a roughly chopped onion, 4 cloves sliced garlic, and a sliced jalapeno (seeds and veins removed). Quarter an orange and squeeze the juice over everything. Leave the quarters in the pot.

More to follow....

09-06-2015, 11:01 AM	#941 (permalink)
Chula Vista Toasted Poster Join Date: Oct 2014 Location: SoCal by way of Boston Posts: 11,332	In about 8-9 hours we'll be chowing down Carnitas. 2.5 pound pork shoulder trimmed, rinsed, patted dry and liberally salted and peppered. Create a slurry: 2 tblsp olive oil. 1 tsp cumin, 2 tsp oregano, 1 tsp paprika, 2 tsp brown sugar. Mix well and let sit for at least 10 mins. Cut the shoulder in half and then rub them down with the slurry making sure to get into every nook and cranny. Place in a slow cooker. Top with a roughly chopped onion, 4 cloves sliced garlic, and a sliced jalapeno (seeds and veins removed). Quarter an orange and squeeze the juice over everything. Leave the quarters in the pot. More to follow.... __________________ “The fact that we live at the bottom of a deep gravity well, on the surface of a gas covered planet going around a nuclear fireball 90 million miles away and think this to be normal is obviously some indication of how skewed our perspective tends to be.”