Slow Cooked Citrus Carnitas

Slow Cooked Citrus Carnitas

I decided to take a Megan day off work to treat myself and run errands, and that day was ending with a competitive board game night of Settlers of Catan. I fell in love with this board game and had some great friends coming over, so I wanted to make a meal that would easy to assemble so we could get to our board games. Slow cooking a pork shoulder makes feeding a lot of people easy. I dry rubbed the pork shoulder and left in the fridge for about 4 hours before putting it in the slow cooker, but you can also leave it in the fridge all night and let the dry rub settle on the meat longer. So set up your slow cooker, grab a board game and some of your favorite friends and have a great evening. 

2-3 pounds boneless pork shoulder

Dry rub: 2 teaspoons cumin, 1 teaspoon dried oregano, 2 teaspoons salt, 2 teaspoons ground black pepper

1 jalapeno

3 cloves of garlic, finely chopped

1 small white onion

1 large orange

Trim the fat off of the pork shoulder. There should be fat marbled within the cut of meat, so it is okay to trim a lot off of the surface. 

Next, make your dry rub. Add all of the dry rub ingredients together in a bowl and blend well. Rub the mixture onto the entire surface of the pork shoulder. Place the dry-rubbed pork into a gallon bag and press out all of the air. Place the pork into the fridge for at least 4 hours (overnight is preferable). 

Once the meat if ready, get out the slow cooker. Chop the onion and jalapeno. If you would like it spicier, keep the seeds. Toss the veggies and the garlic into the bottom of the slow cooker; place the pork on top.

Slice the orange into quarters and squeeze the juice over the meat. Once you have gotten the juice out, place the oranges into the slow cooker and place the lid on. Slow cook for 8 hours; shred with two forks once cooked and enjoy!

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