Savory Pork Carnitas

This weekend was BEAUTIFUL!  It was a unanimous vote to have Pork Carnitas for Sunday dinner.  This recipe can see a bit laborious, but the extra steps are totally worth it!  There are 2 ways or scenarios to prepare Pork Carnitas.  I prefer the slow cooker then the final braise on the Pappy's Campfire Cooker.  When we are eating these right here at home, it's simple.  We slow cook the pork, shred it, then take the steps to finish the meal on the Cooker.  If we are going camping and want to take these with us.  We slow cook the pork, shred it, bag it in ziploc bags and throw it in the fridge the night before.  Once you are at the campsite you can easily toss your Carnita mixture into a dutch oven and onto the Cooker it goes.  Let's get started with my process for how I made this incredible pot of meat fit for the carnivore at heart!

Look at that juicy, smoky shredded pork!

Here's how it's done.

INGREDIENTS

5 lb pork shoulder, bone in, skin cut off.  (app 4 lbs. boneless)

1 onion cut into quarters

1 TB sea salt

1 tsp black pepper

4 cloves of garlic

Juice of 1 orange

1 TB dried Cumin

1 TB dried Oregano

1 TB dried Onion Powder

plus - 3 tsp each Cumin and Chili Powder for the reduction sauce.

1.Rinse and dry the pork shoulder, rub in salt and pepper

2.  Combine 1 TB of the Cumin, Onion Powder, and Oregan and rub into pork

3.  Place the pork in a slow cooker (fat up), top with the onion, minced garlic and squeeze over the juice of the orange.

4.  Cook on low for 8 to 10 hours or on high for 6 hours

5.  The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.

6.  Skim off the fat from the juices remaining in the slow cooker and discard the fat.

7.  Pour all of the remaining juices into a pot, add in the other 1 TB of dried Cumin and 1 TB of Chili Powder and reduce down slightly.

8.  Place shredded pork in Cast Iron Dutch Oven and pour juice over meat mixture.  Stir and place over the fire on the Pappy's Campfire Cooker.

9.  Allow the juices to simmer, continuing to turn the meat as it browns and crisps.  Approximately 30-45 min depending on flame and temperature.

Serve in tortillas or over rice, squeeze with fresh lime, top tomatoes, onions, & guacamole or toppings of your choice!  And enjoy!