Ingredients
- 4 pounds boneless pork butt or shoulder roast, patted dry
- 1 yellow onion, peeled and quartered
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 2 teapoons ground cumin
Recipe Description
The amazing SANGRIA PORK CARNITAS are made in a slow cooker and finished in a skillet, making them crispy, juicy, and unique. The flavor is out of this world! Eat them on their own, over rice, on nachos, or as tacos! You can’t go wrong, except for not trying this recipe. Mom called up the other day with an absolutely fabulous idea.
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