Start with fresh orange, lime, and jalapeno. A 3-5 pounds should work. More won't fit in the crock pot well.
Cut the pork but into 2-inch chunks. Trim large chunks of fat and of course the bone if present.
Mince on jalapeno. Crush or mince four cloves of garlic.
Add the meat to a large mixing bowl and coat with the juice of a large orange and two limes. If cooking closer to three pounds, do one lime and a smaller orange.
Add two teaspoons coarse salt, one teaspoon black pepper, one teaspoon cumin and one teaspoon oregano. Add the garlic and jalapeno and mix well.
Prep a large crock pot with a good spray of PAM. Add the meat and cook on low for 5-6 hours and check the internal temperature.
You're looking for 190 plus. Once there, remove enough liquid to leave about half the meat exposed. Save the removed liquid. Cook for one more hour with the top opened a little to vent moisture. Save the juices.
Remove the carnitas and cover with foil for 10-20 minutes before serving. Add the juice to the previously removed juice and refrigerate for reheating. Skim the fat after cooling.
Serve with the topping of your choice. Good refrigerated for 2-3 days and will freeze well. To reheat, shred up some, then add some of the juices and heat under a broiler.
Use 3-5 pounds of pork butt. Since you will be cutting it up, boneless or bone-in does not matter.
Season as you like, but the citrus is a feature of carnitas for me.
If you want, you can skip the part about venting the crock pot. Then to finish, shred a bit and brown under a broiler.
The juices you save can be added anytime you need a bit of moisture like reheating.
Refrigerate the juices and skim off the fats after cooled.
To reheat, shred up some, then add some of the juices and heat under a broiler.
Other reheating methods discussed in the post.
Nutrition calculation is meat only
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