Recipes
Slow Cooker Pork Carnitas
4 servings
4 hours, 15 minutes total (Active 10 minutes)
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Ingredients
- 2 (½-inch-thick) pork shoulder blade steaks (about 2 lb)
- 8 oz diced fresh yellow onions
- ½ cup orange juice
- 1 tablespoon jalapeño hot sauce
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons total seasoning
- 8 corn tortillas
Steps
- Combine all ingredients (except tortillas) in slow cooker (wash hands).
- Cook on HIGH 3 ½–4 hours (or LOW 5–6 hours) until pork is tender and 190°F (for shreddable). Remove pork and shred, discarding bones.
- Drain liquid, reserving onions; add onions to pork. Serve in tortillas with your favorite toppings.
Other Preparation Methods
- Braise: Coat 2 (½-inch-thick) pork shoulder blade steaks (about 2 lb) with 2 tablespoons barbecue seasoning (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add pork; cook 1 minute on each side. Reduce heat to low; add ½ cup red wine and 1 cup chicken stock, then cover and simmer 1 hour, stirring often, until pork is 145°F. Remove pork. Whisk ¼ cup peach preserves into pan sauce. Cut pork into bite-size pieces; toss in sauce.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 530, Total Fat 27g, Sat Fat 9g, Trans Fat 0g, Chol 140mg, Sodium 380mg, Total Carb 31g, Fiber 3g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 38g, Vitamin D 10%, Calc 6%, Iron 15%, Potassium 10%