Cookin' ATVS Style: Carnitas-Style Pork, Crock Pot Style

Pulled pork is great, but there’s not always time for some good, slow-smoked barbecue. Plus, there’s more than one way to flavor it. Pork carnitas makes a great filling for Tex-Mex style dishes, and in the crock pot, you can just throw it in in the morning and have it ready by dinner time. Or, for example, a certain Sunday capped by LSU’s College World Series opener with UCLA…

Ingredients

1 3-5 pound pork roast (preferably Boston Butt)
1/4 cup olive oil
1 tsp dried oregano
1 tsp ground cumin
1 orange, halved
2 limes
1 large onion, chopped
2 hot peppers (I went with 1 jalapeno and 1 poblano), seeded and chopped
A couple handfuls of dried arbol chiles

Instructions

1. Wash the roast well and pat dry with paper towels. Cut some slits/pockets into the roast and stuff with the arbol chiles.

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2. In a small bowl, place the oregano and cumin, add the olive oil and combine well.

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3. Poor the olive oil mixture over the roast and rub in well.

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4. Place in the crock pot, and top with the onions and peppers.

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5. Juice the orange over the mixture, then add to the pot.

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6. Zest the limes into the mixture, then half, juice and add them to the pot.

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7. Cook on low for at least 10 hours, or until the roast shreds easily with a pair of forks.

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This pulled pork can be used in any number of different tortilla dishes: tacos, burritos, quesadillas, etc...keep it moist with the gravy formed in the pot.

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