My Air Crew son loves crockpot carnitas when he's home. ( He is a meat-eating Crossfitter!) As with all crockpot recipes, it's dump and go. :)
Place one pork shoulder in a 6+ quart crock pot. Season with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp cumin. Add one thinly sliced onion and 2 cloves of minced garlic. pour 1 cup of orange juice over all. Cook on high for 5-6 hours or on low for 8-9 hours.
Remove to platter and shred, discarding any fat, and return to crock.
The meat can be divided to use for several meals. Tacos, BBQ sandwiches, enchiladas, nachos, etc. I divide it into quart size freezer bags to have on hand to make dinner in 10 minutes or less.
love this Renee! thank you! (Garlic is good on everything and the OJ is interesting!)
The strong flavor of the cumin, onion, and garlic negates the orange flavor, but the acid in the orange juice helps make a cheap piece of meat super tender.
I'm glad you like the recipe.