Crockpot Pork Carnitas

• 4 pounds Pork Shoulder Roast (I Used Pork Should Blade)
• Kosher Salt And Black Pepper
• 3 Tablespoons Olive Oil
• 2 teaspoons Dried Oregano
• 1 teaspoon Cumin
• 1 whole White Onion, Roughly Chopped
• 1 whole Jalapeno, Seeded, Ribs Discarded And Roughly Chopped
• 5 cloves Fresh Garlic, Smashed, Peeled And Minced
• 1 whole Orange
• 4 Tablespoons Lard

1. Generously season a 4 pound pork shoulder with salt and pepper.
2. In a small bowl combine the olive oil with the cumin and oregano.
3. Rub the oil mixture all over the pork shoulder and pop it into your slow cooker.
4. To that, add the chopped onion, jalapeno and garlic and squeeze in the juice of the orange.
5. Add the orange halves into the slow cooker as well.
6. Put the lid on and cook on high for 6 hours or low for 8-10.
7. Remove the pork shoulder from the crockpot and shred in a large bowl with two forks.
8. Heat up a large skillet with 4 tablespoons of lard.
9. Once hot, work in batches, browning the shredded pork.
10. Remove to a paper towel-line plate.
11. Feel free to drizzle some of the (strained) juices from the crockpot over the pork for a little more moisture.
12. Season with a little salt if desired and enjoy!
13. Recipe slightly adapted from Melissa DArabian.

kosher salt, olive oil, oregano, cumin, white onion, fresh garlic, orange, lard

Taken from tastykitchen.com/recipes/main-courses/crockpot-pork-carnitas-2/ (may not work)