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Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas
Servings:
4
Total Time:
about 4 hours
Active Time:
10 minutes

Ingredients

2 (1/2-inch-thick) pork shoulder blade steaks (about 2 lb)
8 oz fresh prediced onions
1/2 cup fresh orange juice
1 tablespoon green jalapeño pepper sauce
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
2 teaspoons total seasoning
8 small corn tortillas
Toppings such as diced onions, cilantro, fresh lime juice

Steps

  1. Combine all ingredients (except tortillas and toppings) in slow cooker.
  2. Cook on HIGH for 3 1/2–4 hours (or LOW for 5–6 hours) or until tender. Remove pork and shred (discard bones).
  3. Strain onions; add to pork. Serve in tortillas with toppings.

Other Preparation Methods

  • Braise: Coat 2 lb pork shoulder blade steaks with 2 tablespoons barbecue seasoning. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add pork; cook 1 minute on each side. Reduce heat to low; add 1/2 cup red wine and 1 cup chicken stock, then cover and simmer 1 hour, stirring often. Remove pork. Whisk 1/4 cup peach preserves into pan sauce. Cut pork into bite-size pieces; toss in sauce.

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Nutritional Information

CALORIES (per 1/4 recipe) 530kcal; FAT 27.00g; SAT FAT 9.00g; TRANS FAT 0.00g; CHOL 140mg; SODIUM 470mg; CARB 31g; FIBER 3.00g; SUGARS 5g; PROTEIN 38g; CALC 6%; VIT A 4%; VIT C 20%; IRON 15%

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