2 lbs pork shoulder or pork butt
2 Tbsp olive oil, divided
2 tsp salt
2 tsp dried oregano
2 tsp ground cumin
1 onion, diced
4 cloves garlic, minced
1 jalapeño, seeded and ribs removed, diced
1 orange, juiced
Black beans, canned
Corn kernels, canned
Diced tomatoes, canned
6 C cooked rice
Rub olive oil all over the pork. In a small bowl combine salt, dried oregano and cumin. Sprinkle it over the pork, rubbing it into the pork to cover it.
Place the pork in a slow cooker and add the onion, garlic and jalapeño. Let some sit on the pork and some fall into the slow cooker. Pour the juice of 1 orange over everything. Set slow cooker to high for 4 to 6 hours.
When the pork has finished cooking it should be super tender. Remove it from the slow cooker and use two forks to shred it. Skim the fat off of the top of the juices in the slow cooker and pour into a measuring cup to use as you cook.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the shredded pork, pressing it into the pan. You will probably need to do this in batches so you don’t crowd the pan. You want all of the meat touching the pan.
Pour about ½ cup of the reserved juice over the shredded pork and let it cook for 3 to 4 minutes until the meat gets crisped and brown on one side. Remove from the pan and continue the process until all of the shredded pork has been crisped. Makes 8 servings.
To assemble meal prep bowls, place the following in 6 resealable, microwave-safe containers: 4 oz pork carnitas; ½ C black beans; ½ C corn kernels; ½ C diced tomatoes; 1 C cooked rice.
Recipe and photo courtesy ofhomemadeinterest.com.