Carnitas (Mexican Slow Cooker Pulled Pork)

Ingredients

• 2 kg Pork Shoulder (Pork Butt) (About 4 lb (can use 2.5kg/5lb bone-in, adjust cook time accordingly), skinless, boneless. Leaving some of the fat cap adds juiciness.)
• 2 1/2 tsp Salt (For seasoning pork)
• 1 tsp Black Pepper (Freshly ground preferred)
• 1 Yellow Onion (Chopped)
• 1 JalapeñO Pepper (Deseeded and chopped (adjust to taste for desired spiciness))
• 4 cloves Garlic (Minced)
• 3/4 cup Orange Juice (Freshly squeezed (about 2 oranges))
• 1 tbsp Dried Oregano (Preferably Mexican oregano, for the Spice Rub)
• 2 tsp Ground Cumin (For the Spice Rub)
• 1 tbsp Olive Oil (To mix with spice rub)
• 1 tbsp Vegetable Oil (For searing the pork)

Instructions

1. Rinse the pork shoulder and pat dry with paper towels.
2. In a small bowl, combine the dried oregano, ground cumin, and olive oil to create a spice rub paste.
3. Thoroughly rub the pork shoulder with the salt and pepper, ensuring all sides are seasoned.
4. Next, apply the prepared spice rub paste evenly over all sides of the pork.
5. Place the seasoned pork shoulder FAT SIDE UP , in the slow cooker.
6. Top the pork with the chopped yellow onion, deseeded and chopped jalapeño pepper, and minced garlic. Don't worry about spreading them evenly.
7. Pour the freshly squeezed orange juice over the mixture in the slow cooker.
8. Cover the slow cooker and set to low heat for 10 hours or high heat for 7 hours. The pork should be tender enough to shred easily with a fork. Check for tenderness after 6 hours on high.
9. Once cooked, remove the pork from the slow cooker and let it cool slightly before handling.
10. Using two forks, shred the pork, discarding any excess fat. If desired, skim off any excess fat from the juices remaining in the slow cooker.
11. Optional: Strain the liquid through a fine-mesh sieve to remove solids or keep the onions, garlic, and jalapeños for added flavor.
12. If there is significantly more than 2 cups of liquid remaining, reduce it by simmering in a saucepan on the stovetop over medium-high heat to concentrate the flavor. This liquid will be used to baste the pork during searing. Simmer until you have desired consistancy.
13. Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over high heat until the oil is shimmering.
14. Spread a batch of the shredded pork in a single layer in the hot skillet, being careful not to overcrowd the pan. Drizzle some of the reserved cooking juices over the pork.
15. Allow the pork to sear undisturbed, until the bottom side is golden brown and crispy. This may take several minutes as the juices evaporate. Don't move the pork around, to ensure maximum crispiness.
16. Turn the pork and briefly sear the other side for about 1-2 minutes to create a slight crust, maintaining some tender, juicy pieces. Over-crisping is to be avoided.
17. Remove the crisped pork from the skillet and place it on a serving platter. Repeat the searing process in batches with the remaining pork, adding more vegetable oil if needed.
18. Just before serving, drizzle the crisped carnitas with additional reserved cooking juices to enhance the flavor and moisture.
19. Serve the hot carnitas immediately in tacos with your favorite toppings. Suggestions include guacamole, pico de gallo, salsa, diced avocado, shredded cheese, cilantro, or sour cream.