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Pork Carnitas Recipe

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I use this recipe often when entertaining. I set out all the toppings, and folks have fun assembling their own carnitas. Because I can prepare everything in advance, I get to spend more time with my guests. &dmash;Tracy Byers, Corvallis, Oregon

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Pork Carnitas Recipe

Prep: 10 min. Cook: 9 hours

Yield: 12 Servings

10 540 550

Ingredients

1 boneless pork shoulder butt roast or loin roast (2 to 3 pounds), cut into 3-inch cubes
1/2 cup lime juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
12 flour tortillas (6 inches), warmed
2 cups (8 ounces) shredded cheddar or Monterey Jack cheese
2 medium avocados, peeled and diced
2 medium tomatoes, diced
1 medium onion, diced
Shredded lettuce
Minced fresh cilantro, optional
Salsa

Directions

In a 3-qt. slow cooker, combine pork, lime juice, salt, pepper and pepper flakes. Cover and cook on high for 1 hour; stir. Reduce heat to low and cook 8-10 hours longer or until meat is tender.
Shred pork with two forks. Spoon about 1/3 cup pork mixture down the center of each tortilla. Top with cheese, avocados, tomatoes, onion, lettuce and cilantro if desired. Fold in bottom and sides of tortilla. Serve with salsa. Yield: 12 servings.

Nutritional Facts 1 serving equals 340 calories, 20 g fat (7 g saturated fat), 65 mg cholesterol, 585 mg sodium, 19 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Pork Carnitas in Country Pork , p64

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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