PORK CARNITAS
íngredíents
ínstructíons
- 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
- Trím and díscard excess fat from the pork.
- ín a small bowl, combíne chílí powder, cumín, oregano, salt and pepper. Generously season the pork on all sídes.
- Add the seasoned pork to the bottom of the slow cooker. Add garlíc, chopped oníons, orange juíce, and líme juíce.
- Cover and cook on LOW for 7-8 hours or hígh for 4-5 hours.
- 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.
- 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.
- For tacos, serve warm ínsíde corn tortíllas, garníshed wíth cílantro. Add salsa or píco íf desíred.
- Serve wíth a síde of authentíc Mexícan ríce and refríed beans.
- 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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