Verde Carnitas

Ingredients:

  • 4 lbs boneless pork shoulder

  • 1 container Jaffa Pineapple Salsa

  • 4 cloves garlic, minced

  • 1 jalapeño, chopped

  • 1 onion, chopped

  • ¾ cup orange juice

  • ½ container Jaffa Verde Molcajete

  • 2 ½ tsp salt

  • 1 tsp black pepper

  • 1 tbsp dried oregano

  • 2 tsp ground cumin

  • 1 tbsp olive oil

Instructions:

  1. Prep the Pork: Rinse the pork shoulder and pat it dry with paper towels. This helps the seasoning stick better.

  2. Season the Pork: In a small bowl, combine the salt, pepper, oregano, cumin, and olive oil. Rub this spice mixture all over the pork shoulder, making sure it's evenly coated.

  3. Place in Slow Cooker: Put the seasoned pork into the slow cooker or crockpot with the fat cap facing up (this helps keep the meat juicy while it cooks).

  4. Add Remaining Ingredients: Add the chopped onion, jalapeño, minced garlic, orange juice, and Jaffa Verde Molcajete into the slow cooker with the pork.

  5. Cook the Pork: Cover the slow cooker and set it to cook on low for 7-10 hours, or until the pork is fork-tender and shreds easily.

  6. Shred the Pork: Once the pork is done, use two forks to shred the meat. If the mixture seems too dry, add some of the cooking liquid from the slow cooker to reach your desired consistency.

Serve: Serve the shredded carnitas in tacos, burritos, or on top of rice, and enjoy

Rob Mor