Pork shoulder(carnitas). Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Add the onion, garlic, lime juice, chili powder, oregano, and cumin.

Bone in or out, it needs to be skinless so it can be rubbed with the Carnitas seasoning; Carnitas seasoning - rub pork with a simple spice mix of oregano, cumin, salt and pepper. Slowly pour in pork stock to cover pork shoulder. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. You can cook Pork shoulder(carnitas) using 3 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pork shoulder(carnitas)

It's 1 of pork shoulder.
It's 5 cup of goya marinade.
Prepare 1 of corn tortillas.

Squeeze over the juice of the orange and add the two halves. Get Pork Carnitas Recipe from Food Network. When pork butt is cooked over low heat for an extended period of time, it turns into juicy, tender bites of pork perfection. The pork can be eaten on its own, as a stand-alone.

Pork shoulder(carnitas) step by step

Clean and rinse the pork and place in crok pot.
Add the goya marinade and cook until done, around 8 hrs..
Shred with fork and serve with warm tortillas and salsa.

The pork shoulder or pork butt (we use the bone-in one) for the carnitas is braised in fat or lard and then shredded. The pork is seared in fat and then braised with citrus, jalapeños, onions, and lots of spices. Brooks's version has the necessary fat but he adds water for braising instead to keep the calories down. Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!