Pork Carnitas

Ingredients

• 2 pounds boston butt pork shoulder boneless bone-in
• 4 cloves garlic minced
• 1 teaspoon ground cumin 
• 1  jalapeño seeded chopped
• 1 tablespoon olive oil 
• 1  onion coarsely chopped
• 1  cranberry-orange relish cut in half
• 2 teaspoons oregano dried
• 6 servings salt and pepper black freshly ground
• 3 tablespoons vegetable oil 

Equipment

• frying pan
• slow cooker

Directions

1. Watch how to make this recipe.
2. Rinse and dry the pork shoulder. Salt and pepper liberally.
3. Mix the oregano and the cumin with olive oil and rub all over pork.
4. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
5. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.
6. Serve.