Mexican is my favorite kind of food even though I'm not fond of hot spicy food. I guess you could say I am more of a fresh mex fan and don't like all of the spicy sauces. I like making carnitas and use the meat for many dishes. The crockpot makes it so tender and juicy. You can use it in tacos, burritos, enchiladas, and even on a taco salad. I have also used it for barbecued pork sandwiches, just add your favorite barbecue sauce on a gourmet bun, it's fabulous. The possibilities are endless. If you like it a little more spicy you can add more chilies or even cinnamon or cumin. If you haven't tried carnitas you really need too.
3 to 5 pounds of pork shoulder or pork roast (boneless, excess fat removed)
1/2 medium onion, chopped
juice of one large fresh orange or two smaller oranges
1 clove garlic, smashed
1 teaspoon fresh (chopped) or dried oregano
2 tablespoons mild green chilies (I used Ortega from a can)
Place the pork in your crockpot. I cut mine in three or four pieces.
Mix the rest of the ingredients together and then pour over meat and rub it into the meat a little.
Put crockpot on high and cook for 3 1/2 to 4 hours. I have to add that you know your crockpot and if you like to use low for more hours or high for a shorter time. Think of when you have used it for other meat recipes and how long it took for tender meat, either one works.
To serve it if you like it a little crispy around the edges you can set your oven to broil on high and pour a little juice over the pork (thin layer) in a tin foil covered pan and broil on high until it is hot and starting to get crispy (4-5 minutes). You will need to be vigilant and watch it closely. This is good if you need to warm it over and it also adds more flavor. We love it a little crispy on the edges, it's authentic.