Slow-Cooked Carnitas
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 12 servings.
Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. —Lisa Glogow, Aliso Viejo, California
Ingredients
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1 boneless pork shoulder butt roast (3 to 4 pounds)
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3 garlic cloves, thinly sliced
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2 teaspoons olive oil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 bunch green onions, chopped
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1-1/2 cups minced fresh cilantro
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1 cup salsa
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1/2 cup chicken broth
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1/2 cup tequila or additional chicken broth
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2 cans (4 ounces each) chopped green chiles
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12 flour tortillas (8 inches) or corn tortillas (6 inches), warmed
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Optional: Fresh cilantro leaves, sliced red onion and chopped tomatoes
Directions
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1.
Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add onions, cilantro, salsa, broth, tequila and chiles. Cover; cook on low until meat is tender, 6-8 hours.
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2.
Remove meat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.
Nutrition Facts
1 carnita (calculated without optional toppings): 363 calories, 15g fat (5g saturated fat), 67mg cholesterol, 615mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 24g protein.
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