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Slow Cooker Carnitas

  • RG_Carnitas
PREP: 15 minutes
COOK: 6 hours
SERVINGS: 6
Carnitas are small or shredded pieces of crisp roast pork, eaten as a snack, used as a filling for burritos, tacos or in other Mexican dishes. This recipe is a flavorful and easy way to make tender and juicy carnitas using your slow cooker.  A quick trip under the broiler gets them crispy!

Ingredients

2 tablespoons extra virgin olive oil
3 pound boneless pork shoulder, cut into 3 inch cubes
1 medium yellow onion, chopped
4 garlic cloves, minced
3 tablespoons brown sugar
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes Green Chilies, drained
1 tablespoon chipotle powder
1 1/2 teaspoons Mexican oregano
2 teaspoons cumin
1 teaspoon chili powder
Salt and black pepper to taste
2 tablespoons fresh squeezed orange juice
2 tablespoons fresh squeezed lime juice
1 cup chicken stock
6 corn tortillas
2 avocados, pitted and sliced
Chopped fresh cilantro
Salsa of choice

Directions

  • Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 1 to 2 minutes per side.  Transfer pork to the slow cooker.
  • Add onion, garlic, brown sugar, petite diced tomatoes, chipotle powder, Mexican oregano, cumin, chili powder, salt, black pepper, orange juice, lime juice and chicken stock. .Cook on low for 6 to 8 hours or on high for 4 to 5 hours until pork is completely tender and shreds easy with a fork.
  • Once the pork is cooked, preheat broiler and prepare two baking sheets with aluminum foil. Remove meat from slow cooker and use a fork to shred the meat into bite-sized pieces. Place on prepared baking sheets; spreading the pork in an even layer. Reserve juices for later.
  • Place one sheet under the broiler for about 5 minutes or until edges of pork begin browning and crisping up. Remove sheet from oven and ladle about ½ cup juice evenly over the pork. Give it a good toss and broil for an additional 5 minutes to get the meat more crispy. Ladle an additional ¼ cup broth over the crispy pork.
  • Repeat with second sheet of pork.
  • Serve immediately in a warmed corn tortilla along with avocado, cilantro and salsa.
  • Option:  Recipe great served with beans of your choice.


Nutrition

Calories: 310 | Fat: 14.0g | Trans Fats: 0g | Cholesterol: 75mg | Sodium: 610mg | Carbohydrate: 22g | Fiber: 2g | Protein: 25g | Vitamin A: 0% | Vitamin C: 6% | Calcium: 20% | Iron: 15%

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