Ingredients
4lbspork shouldertrimmed of any excess fat
1tbspolive oil
1tbsporeganodried
1tbspground cumin
1tbsppaprikasweet or smokey
1½tbspsea salt flakes
1tspblack pepperfreshly ground
2tbspbrown sugar
1pconioncoarsely chopped
6largecloves garlicsliced in half
1pcjalapeno
14oztomatoescrushed
2pcslimejuiced
2pcsancho chilesdeseeded, ribs removed and sliced
Preparation
Rinse and dry the pork shoulder with a paper towel. Place the pork in a slow cooker bowl and add in the oil, oregano, cumin, paprika, salt, pepper, and brown sugar on the pork.
Rub seasoning all over pork; top with the onion, garlic, and jalapeno. Add in the tomatoes and squeeze the lime juices over the pork. Mix everything together until well combined.
Cover and cook on low for on high for 4 to 6 hours. Once the meat is fork-tender and falling apart, remove from slow cooker and allow to cool slightly before pulling apart with 2 forks.
Place the carnitas (shredded meat) onto a baking tray; drizzle with sauce from the slow cooker; add the ancho chiles (poblano peppers) and allow to grill/broil in a preheated oven on medium-high settings until golden and crispy.
Alternatively, place shredded pork into a skillet and fry until crispy with the chile slices over medium-high heat.
