Carnitas . . . Low and Slow

• Mix the salt, freshly ground pepper, dried oregano and cumin together in a small bowl. Add the olive oil and mix together. Set aside.
  
• Cut the orange in half and set aside.
• Rinse the pork shoulder (sometimes labeled “pork butt”) thoroughly under cool water. Pat dry completely.
• With your hands, rub prepared spice herb mixture all over the pork…front back, sides and inside any folds.
  
• Place in slow cooker along with the sliced jalapeño, chopped onions and sliced garlic.
• Over the pork, squeeze the orange so the juice pours evenly over. Alternatively, add orange juice.
• Add the orange halves to the slow cooker, (unless using the orange juice only)
• Be sure the slow cooker is plugged in and turned on! (I say that for a reason -wink wink :) )
• If you have all day, cook on low for 8-10 hours. If not, on high for 4 hours works too!
• After chosen cooking time, shred an area of the roast with a fork to check tenderness.
• Carefully remove pork to a plate or large cutting board to cool.
• Once completely cool to touch, shred the entire roast, discard any large areas of fat.

At this point, you have 2 options of how to prepare your “little meats!”

• Preheat oven or grill to 350 degrees.
• On a baking sheet lined with foil, spread carnitas evenly and salt well.
• Cook until crisp, about 10 minutes.

Or

• Melt 3 tablespoons of oil or lard into a skillet or frying pan.
• Once hot but not smoking, add the carnitas, pressing down to crisp.
• Turn to crisp evenly but not too much to dry out.
• Remove with tongs or a slotted spoon and transfer onto a paper towel lined plate.
• Salt well (optional)

Assemble:

• Warm corn (or flour, if preferred) tortillas in a dry skillet or sprinkled with water, wrapped in a damp non-terrycloth towel, microwave on high for 20 seconds, a few at a time.
• Top with guacamole, salsa fresca or salsa verde, crumbled queso fresco or shredded cheese. Sometimes a squeeze of lime does the trick!