Pork Carnitas
Ingredients
1 (3-pound) boneless pork shoulder (Boston butt) trimmed
10 garlic cloves sliced
2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup orange juice
2 tablespoons fresh lime juice
2 chipotle chiles canned in adobo sauce drained and chopped
20 (6-inch) flour or corn tortillas warmed
2/3 cup chopped onion
2/3 cup bottled salsa
2/3 cup chopped fresh cilantro
10 lime wedges
Directions
Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.
Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.
Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.
Notes
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Nutrition
Calories: 334
Calories from fat: 0.0%
Fat: 12.6g
Saturated fat: 3.9g
Monounsaturated fat: 5.1g
Polyunsaturated fat: 1.7g
Protein: 29.4g
Carbohydrate: 27.1g
Fiber: 3g
Cholesterol: 87mg
Iron: 2.1mg
Sodium: 424mg
Calcium: 81mg