Pork Carnitas
Mexican Pulled Pork made with Mae's Seasonings Chili & Taco Seasoning. There is so many uses for this. This can be used in tacos, enchiladas, chili, and on top of salads.
Ingredients
- 2 kg pork shoulder
- 1 tbsp olive oil
- 2 tbsp Mae’s Seasonings Chili & Taco
- 1 tbsp brown sugar
- 1 tsp dried oregano or Mexican oregano
- 2 tsp salt
- 2 limes juiced
- 2 oranges juiced or ¾ cup orange juice
- 1 bottle Mexican Coke
- 1 large onion cut into wedges
- 8 cloves garlic smashed
Instructions
- Rinse and pat dry pork with a paper towel. In the bowl of a 6 quart slow cooker, add pork and Rub with olive oil. Mix together Mae’s Chili and Taco, brown sugar, oregano, and salt and rub over pork. Then mix together lime juice, orange juice, and coke and pour into slow cooker. add in onion, and garlic.
- Cover and cook on low heat setting for 8 – 10 hours or until the meat falls apart. Remove pork and shred with two fork. (Do not discard the liquid)
- TO CRISP ON STOVE: Heat about 1 tbsp of oil in a cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over ½ cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy.
- TO SERVE: Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving.
- Serve in Tacos, Burritos or in a salad.
Notes
For more info on Mae's Seasonings Chili & Taco: Click Here!
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