Pork Carnitas

Ingredients:

Dry Rub:

• 1 Tbsp Salt
• 1 Tbsp Ground Cumin
• 1 Tbsp Brown Sugar
• 1 Tbsp Dried Oregano
• 2 tsp Paprika
• 1 tsp Dried Basil
• 1 tsp Chili Powder

Pork:

• ~4lbs Boneless Pork Shoulder / Boston Butt (Or ~5lbs bone-in)
• 1 Onion, Chopped
• 5 Cloves Garlic, Chopped
• 1 Cup Orange Juice (preferably freshly squeezed)

Directions:

1. Mix together the Dry Rub and rub it into the outside of the pork
2. Cook the pork in a Slow Cooker for 10 hours on low or 7 hours on high
3. Shred the pork
4. Transfer the pork into a hot frying pan, with a little bit of juice. Fry for 4-6 minutes, until slightly browned and crisp. Hint: Do this in batches so that there isn’t too much pork or juice, as the goal is for the pork to get a little crispy.
5. When the pork reaches the desired texture, transfer it to a serving bowl and top with the remaining juice.

Notes:

• Serve on tacos!