Ingredients
1tbspchili powder
2tspcumin
2tspdried oregano
2tspsalt
1tsppepper
3lbpork shoulder
1medium onion,roughly chopped
2jalapeños,roughly chopped
¼cuplime juice
½cuporange juice
5garlic cloves
1tbspinstant dry yeast
2tbspsugar
1cupwarm water
3cupsflour
1tspsalt
1tspbaking powder
Preparation
Combine the chili powder, cumin, oregano, salt, and pepper in a bowl and rub all over the pork shoulder.
Place the onions and jalapeños in the slow cooker, followed by pork shoulder on top. Then, add the lime juice, orange juice, and garlic cloves.
Cover and cook on Low for about 8 hours or High for 4 hours.
Combine the instant yeast, sugar, and warm water in a small bowl, then dissolve. Let it proof and activate for about 5 minutes or until bubbly or foamy.
Sift together the flour, salt and baking powder. Add the yeast mix to the dry ingredients, then knead to form a ball of dough.
Place ball of dough into a greased bowl, cover, and proof dough for about 1 hour or until double in size.
Punch down the dough, roll out, and cut into golf ball-sized pieces. Cover and rest the golf ball-sized dough balls for about 15 minutes.
When slow cooker carnitas are done, pull apart with a fork and transfer to a separate bowl. Keep the juices in the slow cooker and use it for a dipping sauce later.
Prepare the steamer over high heat.
Flatten each dough ball, then add about a tablespoon of pulled carnitas to the center and pull the sides of the dough around the filling.
Place seam side down on a piece of parchment paper. Steam for about 15 minutes.
Serve with the slow cooker juices as a dipping sauce, and enjoy!*
