Carnitas

2 kg pork shoulder, skinless, boneless (2.5kg bone in)

2-1/2 tsp salt

1 tsp black pepper

1 onion , chopped

1 jalapeno , deseeded, chopped

4 cloves garlic, minced

3/4 cup juice from orange (2 oranges)

RUB:

1 tbsp dried oregano

2 tsp ground cumin

1 tbsp olive oil

Rinse and dry the pork shoulder, rub all over with salt and pepper.

Combine the Rub ingredients then rub all over the pork.

Place the pork in a slow cooker (fat cap up), top with the onion,

jalapeño, minced garlic and orange juice.

Slow Cook on low for 10 hours or on high for 6 hours. Pork should

be tender enough to shred. Remove from slow cooker and let cool

slightly. Then shred using two forks. Save the juices.

TO CRISP:

Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over

high heat. Brown in batches - don't crowd the pan. Just before serving,

drizzle over more juices and serve hot.