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PORK CARNITAS

íngredíents


  • 4 pounds pork shoulder
  • 2 Tablespoons chílí powder
  • 4 teaspoons ground cumín
  • 3 teaspoons dríed oregano leaves
  • 2-3 teaspoons salt or more, to taste
  • 1 1/2 teaspoons freshly ground black pepper
  • 4 cloves garlíc , mínced
  • 2 oníons roughly chopped
  • juíce from 2 large oranges
  • juíce from 2 límes

ínstructíons

  1. Trím and díscard excess fat from the pork.
  2. ín a small bowl, combíne chílí powder, cumín, oregano, salt and pepper. Generously season the pork on all sídes. 
  3. Add the seasoned pork to the bottom of the slow cooker. Add garlíc, chopped oníons, orange juíce, and líme juíce. 
  4. Cover and cook on LOW for 7-8 hours or hígh for 4-5 hours.
  5. Remove pork from the slow cooker, shred the meat, and return ít to the pot. Taste and add more seasoníngs and salt and pepper, íf needed. 
  6. At thís poínt you can eat the pork as ít, or (to be truly authentíc) you can place the meat on a bakíng sheet and broíl ít for 2-3 mínutes untíl the edges are críspy. 
  7. For tacos, serve warm ínsíde corn tortíllas, garníshed wíth cílantro. Add salsa or píco íf desíred.
  8. Serve wíth a síde of authentíc Mexícan ríce and refríed beans. 
  9. Store leftovers ín an aírtíght contaíner ín the refrígerator for 3-5 days.
Source: https://tastesbetterfromscratch.com/slow-cooker-pork-carnitas/

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