Ingredients

The following ingredients have 7 Servings
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp dried oregano
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 3 lb boneless pork shoulder
  • 1 cup onion (chopped)
  • 4 cloves garlic (minced)
  • 1 jalapeno (seeded & chopped)
  • 1 cup fresh squeezed orange juice
  • 1 cup Mexican beer
  • 3 tablespoons vegetable oil
  • 8 tostada shells
  • Green Chili Queso Dip (click link for recipe)
  • Diced onion
  • Cilantro
  • Queso Fresco
  • Salsa
  • Guacamole

Instruction

  • Combine the salt, pepper, oregano, chili powder, cumin and cinnamon in a small bowl.
  • Rub this mixture on the pork shoulder.
  • Add the onion, garlic and jalapeno to the slow cooker.
  • Place the pork shoulder on top.
  • Pour the orange juice and beer around the pork in the slow cooker.
  • Cook on low for 8-10 hours or on high for 4-5 hours.
  • Once fork tender, remove the pork from the slow cooker, remove any fat, then shred the meat.
  • Heat the vegetable oil in a large pan over medium high heat.
  • Add the carnitas to the pan and cook for 4-5 minutes, or until slightly crispy.
  • Spread queso dip, refried beans or guacamole on warmed tostadas, then add the carnitas and toppings of your choice such as diced onion, fresh cilantro, salsa, queso fresco or guacamole.