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Pork Carnitas Recipe


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     Pork Carnitas

Category   Entrees - Maindishes
Sub Category   None
Servings   10 servings (
Preptime   8 hr 22 minutes

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

1. 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. 2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender. 3. 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. 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.
Amount per serving 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

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