Slow Cooker Pork Carnitas

Pork shoulder slowly braised in lime juice, salsa, garlic, and cumin makes darn delicious carnitas. Juicy and flavourful, this meat is the perfect accompaniment to warm corn tortillas. Put all of the toppings in the centre of the table and let everyone fix their carnitas as they see fit!

 

Cut: Pork Shoulder Roast
Prep Time: 20 minutes

Cook Time: 6 hours 10 minutes
Number of Servings: 4

 

Ingredient:

  • 900 g skinless, boneless pork shoulder roast,

  • 1 tsp (5 mL) ground cumin

  • 1 tsp (5 mL) chili powder

  • 1 tsp (5 mL) salt

  • 1/4 tsp (1 mL) pepper

  • 1 small onion. sliced

  • 2 garlic cloves, smashed

  • 3 Tbsp (45 mL) freshly squeezed lime juice

  • 3 Tbsp (45 mL) salsa

  • 1 cup (250 mL) low-sodium chicken broth

  • 12 corn tortillas

  • canola oil

  • 12 lettuce leaves, washed and dried

  • Additional toppings:

    sliced avocado, sliced radishes, slivered jalapeño pepper, salsa, cilantro, crumbled feta cheese, lime wedges

Directions:

  1. Trim the excess fat off the pork and cut the meat into roughly 2-inch pieces. Place the pork in the slow cooker. Sprinkle with the cumin, chili powder, salt and pepper. Toss in the onion and garlic. Add the lime juice and salsa. Give a good stir, then add the chicken broth (or water) just to barely cover the meat. Cover with a lid and cook on high for 4 hours or low for 6-7 hours.

  2. The pork should be tender and fall apart. Use a slotted spoon and remove the pork to a plate. Shred the pork with a fork (or your hands!) and toss with a few tablespoons of the pork juices. Cover and keep warm.

  3. To assemble the carnitas, lightly brush the tortillas with canola oil and heat in a skillet just to warm them. This way it makes them more pliable. Transfer the warmed tortillas to a clean plate and cover with a tea towel to keep warm.

  4. Line each tortilla with a lettuce leaf. Add some shredded pork and desired toppings. Serve with extra salsa and sour cream, if desired.

Nutritional Analysis:

 

YIELD:

4 servings.
 

SERVING SIZE:

3 pork carnitas not including additional toppings.

Per Serving
Calories 520
Total Fat 22 g
Saturated Fat 7 g
Cholesterol 130 mg
Carbohydrates 38 g
Fiber 1 g
Sugars 2 g
Protein 41 g
Sodium 840 mg
Potassium 629 mg
 

Source: Renée Kohlman

 
 
DinnerDorothy Method: Slow Cooker, Cut: Roast