I’ve always seen pork shoulder listed as an ingredient in recipes. I’ve always used pork loin instead. Every time I’ve walked past the pork shoulder in the grocery store it looked way too fatty! But this time I decided to give it a try. $.79 a lb why not? Well I’ve learned my lesson! I am not a pork shoulder fan! It did end up way too fatty for our liking. Threw more of it away than ate it! That was with trimming the fat before cooking. And trying to scoop out non-fat pieces. Never again. I’m sticking to pork loin from now on. The carnitas themselves were ok… Didn’t really taste too much besides pork 🙂
adapted from a year of slow cooking
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.