Pork Carnitas for a Crowd

Easy summer dish for a crowd

We were having about 20 people over and I needed something I could make ahead. I absolutely love slow cooked pork and tacos are such an easy meal for a crowd that I decided to do pork carnitas. In the photos below, for the party, I doubled the recipe to do two 4lb pork shoulders and had plenty for the party plus a lot left over which I vacuum sealed for future meals.

INGREDIENTS

4 pounds boneless pork shoulder (or 5 pounds bone-in)
Salt and freshly ground black pepper
4 teaspoons dried oregano
2 teaspoons ground cumin
2 tablespoons olive oil
2 onions, coarsely chopped
8-10 cloves garlic, minced
2 jalapenos, chopped
2 large oranges, cut in half
corn tortillas
chopped fresh cilantro
chopped white onion

PREPARATION

Rinse and dry the pork shoulder. Salt and pepper liberally.
Mix the oregano and the cumin with olive oil and rub all over pork.
Place the pork in a slow cooker and top with the onion, garlic, and jalapenos.
Squeeze over the juice of the oranges and add the four halves.
Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
Spread pork out in a large deep baking pan with all of the juice, place under broiler until all the juice is evaporated and meat becomes crispy. Stir every 3-5 minutes for about 50 minutes.
Serve with corn tortillas, fresh cilantro and chopped onions

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