1-Getting started with Pork Carnitas: Getting started with Pork Carnitas is as easy as rinsing and preparing your pork shoulder. Begin by rubbing it with salt and pepper for that essential seasoning base. This tried-and-true method sets the stage for a dish that’s tender inside and crispy outside, perfect for any night of the week.

2-Next: mix up the rub with oregano, cumin, and olive oil, then coat the pork thoroughly. Place it in the slow cooker fat side up, add the onion, jalapeno, garlic, and pour over the orange juice. Let it cook low and slow until the meat shreds effortlessly, then crisp it in a pan for that golden finish.

3-Detailed Steps for Success: First, rinse and dry the pork shoulder to remove any excess moisture, then rub it all over with the 2 1/2 teaspoons salt and 1 teaspoon black pepper. Prepare the rub by combining the 1 tablespoon dried oregano, 2 teaspoons ground cumin, and 1 tablespoon olive oil, then apply this mixture evenly over the pork.

4-Place the seasoned pork in a slow cooker with the fat cap facing up, and top it with the chopped onion, deseeded and chopped jalapeno, and 4 minced cloves garlic. Pour the 3/4 cup orange juice over the top and cook on low for 10 hours or on high for 7 hours until the pork is tender enough to shred.

5-Once done, remove the pork and let it cool slightly before shredding it with two forks. If needed, skim off excess fat from the cooking juices and reduce them to about 2 cups. To crisp the pork, heat 1 tablespoon oil in a large non-stick pan over high heat, spread the shredded pork in a single layer, drizzle with some juice, and cook until golden brown. Turn briefly to sear the other side, working in batches to avoid crowding, and drizzle more juice just before serving.