In Spanish, the word carnitas means “little meats."
More cultured translators refer to it as "the danks." (Gus)
More cultured translators refer to it as "the danks." (Gus)
Carnitas Augusto
Ingredients
5 lb pork shoulder, bone-in
1 onion chopped coarsely 1 jalapeño, chopped 4 cloves of garlic, minced 2 oranges, juiced Rub 1 1/2 T salt 1 t black pepper 1 T oregano 2 t cumin 1 T olive oil 1 T chili powder Toppings 1 red onion chopped finely Parsley Cabbage Jalapeño jack cheese White or yellow corn tortillas 
Henry about to partake - then rush off to work (apron over shoulder).
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Method1. Rinse and dry pork shoulder.
2. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork with spice mixture, rubbing in thoroughly on all sides. 
3. Place pork shoulder in Crock Pot or other slow cooker (with the pork's fatty side up) and add the onion, jalapeño chili, garlic, and orange juice. Don't worry about the placement.
4. Set on high for 6 hours or low for 8 hours. Don't get tempted into lifting the lid! (Editor's note: Infractions invite a rampage from Quetzalcoatl.)
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5. Now, pork meat should be falling off the bone. Remove from the slow cooker and let cool for 5 mins, then shred with two forks.
6. Let the juices sit and then skim off the fat. Save the juice for later, adding extra salt, lime juice to taste. 7. Heat a pan with olive oil then load it with meat. Press down and cook until golden brown on the underside. This is crucial to getting that carnitas crunch. 
8. Pour enough of the juice over the cooked carnitas to moisten the meat.
9. Heat tortillas on medium-high and ready the toppings - the wait is over!
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There really are no rules when it comes to dressing up your carnitas on the tortilla. As well as tomato salsa, avocado, cabbage and onions you should consider black beans, cheese, sour cream, and chipotle rice. With the leftover meat, make breakfast burritos with egg and onions.
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