Our Favorite Recipes

Ingredients:

7 to 9 pound pork butt/ shoulder
1 cup orange juice
5 tsp salt
2 tsp pepper
5 tsp minced garlic
1 cup red onion, diced
1 large or 2 small jalapeno’s, diced & seeded

Rub: 
¼ cup oregano
2 ½ TBSP  cumin
¼ cup olive oil

Topping & Filling ideas: tomatoes, sour cream, onions, black or green olives, shredded cheese, refried beans, corn, black beans, jalapenos, lettuce, and even rice!

1. Wash meat; place in crockpot.

2. Combine salt & pepper and rub thoroughly all over roast.

3. Combine Rub ingredients & mix well; rub all over the roast until thoroughly covered.

Be sure to slather the rub over the entire roast so the flavors soak in!

4. Put the minced garlic, onions & peppers on top of roast.

5. Pour orange juice over top.

6. Cook in a crockpot for 7 hours on high.

Pro Tip: You will know the meat is thoroughly cooked when it falls apart easily when pulled on with a fork.

Preparing the Carnitas:

1. Once meat is cooked and falling apart with a fork, begin shredding the meat; discard any large pieces of fat and any bones. Set aside the broth.

2. In a large electric skillet add meat and one cup of broth at a time. As meat cooks and broth dissipates, add 1 cup more at a time until the meat is fried tender.