We love carnitas at our house, or, well, my husband does. :) This is a recipe I have recently found that we have ended up making every few weeks because its simple and tastes really good.
Recipe - serves 8, prep time 10 min max
1 - Pork Shoulder or Butt, 1.5 - 2 lbs
1 - Onion diced
1 - Orange cut in half
2 tbsp - EVOO
1 tbsp - Cumin
1 tsp - Oregano
1 tsp - diced garlic
Dice the onion and toss in the bottom of the slow cooker. Mix the olive oil, cumin, oregano, and garlic. If you feel it needs more oil or you want to adjust ratios feel free, we do it all the time - especially depending on the size of the pork shoulder.
Slather the seasoning mixture on the meat, liberally, on all sides. The sit the meat on the onion. Next, squeeze the oranges over the meat. This provides the liquid so that the meat will not dry out as it cooks.
Cook on low for 6-10 hours. Serve with corn tortillas, chopped onion, cilantro, and lime juice.
The carnitas are about 184 calories per serving (2 tacos), and about 50 calories per tortilla. (Unless MyFitnessPal lied in the calorie calculation.)