Pork Carnitas
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
Ingredients
  • 2½ to 3 lb pork tenderloin
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp dark chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 chipotle chiles in adobo sauce, finely chopped (2-3 tbsp)
  • 2 tbsp lime juice (about 1 lime)
  • ½ cup orange juice
Instructions
  1. Place pork in 6 quart slow cooker and sprinkle with spices. Combine chiles, lime juice and orange juice and add.
  2. Cook on low for 8 hours or high for about 4 hours. When done, pork should be easily shreddable.
  3. Use two forks to shred pork and save liquid in separate container. Fry shredded pork in skillet to brown edges, adding some of the liquid (about ¼ cup liquid to 1 cup shredded pork).
  4. Note: Alternative method is to shred all the pork, spread out on a baking sheet, and broil 3-5 inches from the broiler for 5 minutes or until just getting crispy. Remove and add some of the liquid to moisten. I tend to use this method if I'm serving the entire batch at once.
  5. Serve on sandwiches, in tacos, tostadas, on salads, however you want. Great taco fixings to serve with it are onions, queso fresco, salsa, cheese, guacamole, sour cream, black olives, chopped tomatoes, or whatever else you prefer.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/pork/pork-carnitas/