slow cooker essentials: spicy carnita pork

How To Make slow cooker essentials: spicy carnita pork

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Using a paring knife, cut 1/2-inch (1.25cm) slits over the surface of the pork, about 20 or 30.
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  4

  Sprinkle salt and black pepper on the roast, and then rub it in thoroughly.
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  5

  Add the grapeseed oil to a heavy-bottomed pot over medium-high heat.
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  6

  When the oil begins to shimmer, add the pork, and sear on all sides, about 2 – 3 minutes per side.
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  7

  Chef’s Tip: If your slow cooker or instant pot have a searing function, you can do the searing directly in the device’s bowl, and make this a one-pot dish.
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  8

  Combine the ground cumin, smoked paprika, garlic powder, dried oregano, chili powder, and onion powder in a small bowl, and then rub into the roast.
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  9

  Add the green chilies, garlic, dried mango slices, and orange juice to the slow cooker, and then place the pork roast on top (fat cap up).
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  10

  Chef’s Note: The dried mango slices was a last-minute decision; however, I feel they really enhanced the flavor of the pork.
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  11

  Allow the roast to cook for 8 – 10 hours on low, or 6 hours on high. It should be fork tender.
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  12

  Remove the roast from the slow cooker, and allow to rest for 10 minutes.
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  13

  Discard the bone, and shred (I usually use two forks).
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  14

  Return to the slow cooker, mix with the juices, and allow to warm up, about 20 additional minutes.
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  15

  PLATE/PRESENT
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  16

  Serve as carnitas, or over rice. Or how about tacos, nachos, enchiladas... The list is endless. Enjoy.
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  17

  Keep the faith, and keep cooking.
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