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Juicy Crunch Tangerine Carnitas

Juicy Crunch Tangerine Carnitas
A crispy dish with a Juicy Crunch kick! The sweet tangerine juice helps to both tenderize and infuse the meat with an extra layer of flavor. Whether it's Taco Tuesday or a fiesta-style party, these Juicy Crunch Tangerine Carnitas will bring you rave reviews.
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Ingredients

  • 4 pound pork shoulder
  • 4 cloves garlic, peeled
  • 2 onions, quartered
  • Juice from 2 Juicy Crunch Tangerines
  • Juice from 2 limes

Dry Rub Ingredients

  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt, or more, to taste
  • 1 teaspoon ground black pepper

Instructions

  • Trim 4 pound pork shoulder and season well with rub.
  • Combine garlic, onions, juices and pork in Crock Pot, Cover and cook on low heat for 8 hours or high for 4-5 hours.
  • Remove pork shoulder from the slow cooker and shred.
  • Return meat to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
  • Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.

Carnitas Dry Rub Instructions

  • Combine all ingredients for seasoned rub.
Picture of Carol Roe

Carol Roe

Carol Roe remembers many years ago, when hundreds of potential tangerine trees were budded in the one acre test plot in her yard. The original Juicy Crunch tree lives in the front yard where Carol, and third generation grower/owner and husband, Bill Roe, still make their home. Carol graduated from FSU with a degree in Consumer Science Education, and enjoys cooking for family and friends. Carol loves cooking with “stuff on hand” from the pantry and her son's garden. Lately she has been wowing with vegan recipes. Carol is the HR Director at Wm. G. Roe/Noble Citrus and mom to 3 of the 4th generation at Noble Citrus. She has graciously agreed to share a few of her recipes where our citrus products are the star ingredient.

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Oranges vs. Tangerines Per Capita was 80/20–Now is 60/40 (and Gaining)

According to the USDA, the Florida tangerine citrus group “has soared in popularity, with per capita availability more than doubling between 2000 and 2022. This broad group includes tangelos, mandarins, clementines, and traditional tangerines. A comparison of per capita fresh tangerine and fresh orange availability over the last 20 years shows the share going to tangerines increasing from 20 to 40 percent.”

The article goes on to say that growth of the U.S. tangerine market coincides with the launch of marketing campaigns for easy-peel seedless mandarins…”

See the USDA Economic Research Service Article