Slow Cooked / Smoked Carnitas

• Trim, rinse, and dry the pork shoulder
• Mix together the salt and pepper and coat all sides of the pork

Slow Cooker Method

• Place the pork in the slow cooker fat side up
• Mix together the rub ingredients, pour over the pork and work into all sides
• Add the onion, jalapeno, and garlic on top of the meat (do not worry about spreading it out)
• Squeeze both oranges over the meat and discard the rinds
• Cover and slow cook around 225-250 degrees all day (roughly 6-8 hours)
• When tender, remove the bone and shred the meat!

Smoker Method

• Place pork in an aluminum tray with high sides to contain the juices and place the pork in fat side up
• Mix together the rub ingredients, pour over the pork and work into all sides
• Add the onion, jalapeno, and garlic on top of the meat (do not worry about spreading it out)
• Squeeze both oranges over the meat and discard the rinds
• Set the smoker to 225 degrees, insert meat probe and cook until internal temperature is 160 degrees
• Once at temp (4-5 hours), cover/tent with aluminum foil and continue smoking until the internal temperature reaches 204 degrees
• Remove from the grill and place in an unheated oven (with foil on) for 1-2 hours to rest
• Remove the bone and pull the meat

PRO TIP

• Pre-heat the oven to 450 degrees
• Place the pulled meat on a baking sheet in a thin layer (only what you plan to eat)
• Cook for 8-10 minutes or until a little crispy
• Add to corn tortillas with yellow rice, cotija cheese, guacamole, and whatever else you want!
• Enjoy!!!