Pork Carnitas
This recipe uses a slow cooker for this yummy, Tex-Mex-inspired dinner. Wrap the meat in tortillas and serve with salsa and guacamole. Dovetailing Tip: Save your leftover Carnitas to use day 3 in Tamarind Chipotle-Rubbed Carnitas Tortas.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 140
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 140
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil
Directions:
Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
Source: foodnetwork.com
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
