Monday, November 26, 2012

Crock Pot Recipe 10



Pork Carnitas



Serving Suggestion: Serve with black beans and rice


This recipe provides 10 servings



Ingredients:


1) (3-pound) boneless pork shoulder (Boston butt), trimmed
2) 10 garlic cloves, sliced
3) 1 teaspoon dried oregano
4) 2 teaspoons ground cumin
5) 3/4 teaspoon salt
6) 1/2 teaspoon ground black pepper
7) 3/4 cup orange juice
8) 2 tablespoons fresh lime juice
9) 2 chipotle chiles canned in adobo sauce, drained and chopped
10) 20 (6-inch) flour or corn tortillas
11) 1 medium onion, chopped
12) 2/3 cup bottled salsa
13) 2/3 cup fresh cilantro
14) lime wedges









Directions:



1) Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin, oregano, salt and pepper in a bowl. Place roast in crock pot. Sprinkle pork on all sides with spice mixture.


2) Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on low for 8 hours, until pork is tender.


3) Remove pork from crock pot; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid and toss well.


4) 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.




Serving Size: 3 ounces pork, 2 tortillas, 1 tablespoon onion, 1 tablespoon salsa, 1 tablespoon cilantro, and 1 lime wedge





Nutritional value per serving:


Calories: 335
Fat: 12.6 grams
Protein: 30 grams
Carbs: 27 grams
Sodium: 425 mg
Fiber: 3 grams
Calcium: 81 mg




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