Damn Delicious. Her food is ALWAYS AMAZING, so I knew I'd be in good hands, no matter the outcome. I prepped the meat the night before, and put it into the crock pot on Friday morning on a hope and a(nother) prayer...
For pork carnitas:
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt, or more, to taste
- 1 teaspoon ground black pepper
- 4 pound pork shoulder, excess fat trimmed
- 4 cloves garlic, peeled
- 2 onions, quartered
- 2 oranges, juiced
- 2 limes, juiced
- 1 ripe mango, diced
- 1 sweet bell pepper (I used two mini bells--red and yellow), diced
- 2 green onions, chopped
- Cilantro, chopped (to taste)
- 1/4 red cabbage, shredded
- Juice of a lime
- Salt and pepper to taste
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Serve immediately.
For the slaw:
Combine all ingredients and refrigerate until ready to serve.
Nutrition Facts-- Servings: 10 • Size: 1 slider with slaw • Calories: 568 • Fat: 39.2 g • Carbs: 12.2 g • Fiber: 2.6 g • Protein: 43.4 g • Sugars: 8.1 g