Carnitas
- Amy Jo Ehman
Taste this Mexican dish that cooks slowly to perfection in orange and lime juice and chipotle chili peppers wrapped in a tortilla with fresh salsa.
| Prep. | 30 minutes |
|---|---|
| Cook | 5 - 8 hours |
| Ready In | 5 - 9 hours |
| Yield | Unknown |
Ingredients
- 1 1/2 - 2 kg pork shoulder/butt roast
- 2 tsp. cumin ground
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2-3 garlic cloves
- 1-2 chipotle chili peppers in Adobo sauce
- 1 orange (big)
- 1 lime
Directions
Juice orange and lime.
Trim the roast of obvious fat.
Mix the cumin, salt and pepper in a small bowl.
Rub the mixed cumin, salt and pepper onto the meat.
Place roast in the slow cooker.
Chop the garlic and chili pepper.
Add garlic, chili pepper, orange and lime juice all over roast.
Cook on low for about 8 hours or on high for about 5 hours, until the pork is tender and falling-apart.
Remove the meat from the slow cooker. Keep warm. Strain the juice through a sieve.
Shred the pork with two forks.
In a bowl, pour 1/2 cup of juice onto the shredded pork and toss to mix evenly. You may need more or less juice depending on the size of the roast and the moisture in the shredded pork.
Serve in tortillas with Pico de Gallo salsa or with desired toppings.
Notes
Optional toppings may include, sliced avocado, shredded lettuce, chopped tomato, grated cheese