Tender juicy Carnitas in clay- slow cooked for 2 hours.
4 pounds skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion , cut into wedges
8 cloves garlic , smashed
2 limes , juiced
2 large oranges , juiced (or 3/4 cup natural orange juice)
2 bay leaves
1. Add all ingredients in your clay pot and give the mixture a stir to combine. Cook on stew or slow for 2 hours. (If you use vm7800 models, add 3 cups water or broth).
3. TO CRISP IN THE OVEN:
Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminum foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from your VitaClay slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
Season with a little extra salt and pepper if desired. Pour over more of your VitaClay slow cooker juices once the meat has crisped for added flavor, just before serving! Serve in Tacos, Burritos, or in a salad!
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