开云体育

Slow Cooker Carnitas

Rhonda Fowler All Messages By This Member #251669 Slow Cooker Carnitas This Slow Cooker Carnitas recipe makes fabulous, flavorful shredded pork that is perfect for street tacos, burritos, and nachos! CourseDinner CuisineMexican Prep Time15minutes?minutes Cook Time7hours?hours Total Time7hours?hours?15minutes?minutes 开云体育s10 Calories259kcal AuthorTonia Larson Equipment Black Crock Pot Slow Cooker Liners Ingredients 4?pounds?boneless pork shoulder?or use another cut of pork 1?tablespoon?chili powder 1?tablespoon?dried oregano 2?teaspoons?ground cumin 2?teaspoons?salt 1?teaspoon?coarse ground black pepper 1?cup?freshly squeezed orange juice ??cup?lime juice 1?medium?white onion?diced 4?ounce?can diced green chilies 4?tablespoons?canned diced jalapenos 4?cloves?garlic?minced Instructions Combine the chili powder, dried oregano, ground cumin, salt, and black pepper. Rub over the pork shoulder on both sides and place it in the slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on low for 7-8 hours or high for 6-7 hours. Remove the pork and shred it with two forks. Return it to the slow cooker until close to serving time. Spread the shredded carnitas on a rimmed baking sheet and place under the broiler for 2-3 minutes to brown. Watch carefully so that it doesn't burn. Return to the juices in the slow cooker if desired. Notes Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to a month. Nutrition 开云体育:?1/10?\|?Calories:?259kcal?\|?Carbohydrates:?6g?\|?Protein:?42g?\|?Fat:?6g?\|?Saturated Fat:?2g?\|?Polyunsaturated Fat:?1g?\|?Monounsaturated Fat:?3g?\|?Trans Fat:?0.03g?\|?Cholesterol:?109mg?\|?Sodium:?670mg?\|?Potassium:?803mg?\|?Fiber:?1g?\|?Sugar:?3g?\|?Vitamin A:?480IU?\|?Vitamin C:?17mg?\|?Calcium:?36mg?\|?Iron:?2mg Source: The Gunny Sack ~~~~~ Rhonda in MO
Rhonda Fowler All Messages By This Member #251750 Slow Cooker Carnitas Flavorful Slow Cooker Carnitas made with a pork shoulder or pork butt roast in the crockpot with fresh citrus and seasonings are delicious! Prep Time30minutes?mins Cook Time8hours?hrs?30minutes?mins Total Time9hours?hrs Course:?Main Course Cuisine:?Mexican ? 开云体育s:?8?servings ? Author:?Krissy Allori Equipment baking sheet parchment paper Mixing Bowls Slow Cooker Ingredients 4?pound?pork roast?pork shoulder or butt, excess fat trimmed and removed 1?head?garlic?cloves removed and minced 2?teaspoons?ground cumin 1?teaspoon?dried oregano 3/4?teaspoon?salt 1/2?teaspoon?freshly ground black pepper 2?tablespoons?green chile?minced; may substitute with chipotle in adobo or fresh jalapeno 1?large?sliced onion 2?oranges?washed clean 1?lime?washed clean Instructions Prepare roast:?Combine?1 head garlic?(cloves removed and minced),?2 teaspoons ground cumin,?1 teaspoon dried oregano,?3/4 teaspoon salt,?1/2 teaspoon freshly ground black pepper, and?2 tablespoons green chile?(or jalapenos) in small bowl. Coat pork roast with spice rub and place in slow cooker. Add citrus:?Top prepared roast with?1 large sliced onion. Slice?2 oranges?and?1 lime?in half and squeeze all of the juices onto the pork. When you're done, add the remaining orange and lime halves to the slow cooker. Cook:?Cover and cook on low for 8 hours. Shred and strain:?Remove the pork roast from the slow cooker and set aside. Once the meat is cool enough to handle, shred the meat and discard any large chunks of fat. Strain and reserve the liquid from the slow cooker and discard any remaining solids. Crisp the carnitas:?To serve, set the oven to a low broil and spread the shredded meat in a thin layer on a large foil-covered or parchment-covered baking sheet. Measure 1/2 cup of the reserved liquid and pour over the meat. Broil until the meat starts to crisp and brown, stirring every few minutes. Add additional reserved liquid and/or additional seasonings prior to serving, if desired. Notes Nutritional information is based on a single serving where 4-pound pork roast is used with a total of 8 servings of carnitas. Make-ahead directions:?Cook as directed up until the point where pork is shredded. Store the shredded meat in 1/2 cup of the reserved liquid and also save the remaining liquid just in case you want to add it later. To serve, add the shredded pork to a baking sheet and broil until crispy. Nutrition Calories:?327kcal?\|?Carbohydrates:?6g?\|?Protein:?51g?\|?Fat:?9g?\|?Saturated Fat:?2g?\|?Cholesterol:?142mg?\|?Sodium:?343mg?\|?Potassium:?945mg?\|?Fiber:?1g?\|?Sugar:?3g?\|?Vitamin A:?80IU?\|?Vitamin C:?21.5mg?\|?Calcium:?39mg?\|?Iron:?1.8mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

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