Slow-Cooker Pork Carnitas

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  • 25 min prep time
  • 8 hr 25 min total time
  • 14 ingredients
  • 10 servings

Ingredients

1
boneless pork shoulder (3 lb), trimmed
10
cloves garlic, thinly sliced
2
teaspoons ground cumin
1
teaspoon dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup orange juice
2
tablespoons fresh lime juice
2
chipotle chiles in adobo sauce (from 7-oz can), drained, chopped
20
flour or soft corn tortillas (6 inch), heated as directed on package
2/3 cup chopped onion
2/3 cup Old El Paso™ Thick 'n Chunky salsa
2/3 cup chopped fresh cilantro
10
lime wedges

Directions

  1. 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Make 1/2-inch-deep slits in pork; stuff with garlic. Place pork in slow cooker. In small bowl, mix cumin, oregano, salt and pepper. Sprinkle mixture on all sides of pork.
  2. 2 In small bowl, stir together orange juice, lime juice and chipotle chiles. Pour mixture over pork.
  3. 3 Cover; cook on Low heat setting 8 hours. Remove pork from slow cooker to large bowl. Shred pork, using 2 forks. Skim fat from cooking liquid. Add 1/2 cup of the cooking liquid to shredded pork; mix well.
  4. 4 Spoon pork mixture evenly onto center of warmed tortillas; 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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Tips

Nutrition Information

Recipe Step Photos

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