If you were to ask me what my favourite thing in my kitchen was I would probably say my crock-pot. Working full time means sometimes I just want to get home and have food ready and a crock-pot allows me to do that while not compromising having a gorgeous dinner. This recipe is a go to in my book because it’s effortless and a healthy version of Mexican Carnitas. You can enjoy it with rice and beans, or make tacos! That’s what we usually do. Just grab your favourite toppings and enjoy!
Prep time: 20 min
Cook time: 5 hours on high + 15 min in oven
Things you will need
- Crock-pot or any other brand of slow cooker
- pestle and mortar
1.3 kg Pork Shoulder Joint
2 tsp rock salt
1 bay leaf
1 paprika tsp
4 large garlic cloves
1 large onion cut into 4 pieces
2 large oranges
1 cup water
Salt (to taste) for rubbing pork
Step 1- Place pork with skin in crock-pot and rub it with salt to season. Add bay leaf, paprika, onion, water and juice from 2 large oranges.
Step 2- In a pestle and mortar grind rock salt, 3 cloves, 6 peppercorns, and 4 large cloves together. The garlic will begin to make the other ingredients into a paste, then add it to the crock-pot. Tip: To get the remaining paste from the pestle & mortar, add water, mix, then pour into crock-pot. Leave to cook on high for 5 hours
Step 3- After 5 hours preheat oven to 200 C. Then remove pork from crock-pot and place in a oven safe dish. Remove and discard skin and shred the rest of the meat with two forks pulling apart meat. Place in oven for 15 min or until top layer or meat begins to get crispy.
Cooking with love,