Dinner

Pork Carnitas

Pork shoulder simmers gently in broth with cumin, peppercorns, garlic, oregano, and bay leaves until the meat turns meltingly tender and richly savory. Shredded and finished with lime zest and juice, the carnitas deliver warm spice and bright citrus in every bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Pork Carnitas
Total
10 hr 10 min
Prep
10 min
Cook
10 hr
Serves
6

Nutrition per Serving

Calories
318
Protein
32g
Carbs
24g
Fat
10g
Fiber
4g
Sugar
1g
Sodium
377mg

Ingredients

  • 1 (2 pound) boneless pork shoulder roast, cut into 2-inch pieces
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 tbsp whole black peppercorns
  • 2 tsp cumin seeds
  • 4 clove garlic, minced
  • 1 tsp dried oregano, crushed
  • 3 bay leaves
  • 2 (14 ounce) cans reduced-sodium chicken broth
  • 2 tsp finely shredded lime peel
  • 2 tbsp lime juice
  • 12 (16 inch) crisp corn tortillas (see Tip)
  • 2 scallions, thinly sliced
  • 1/3 cup light dairy sour cream
  • 1/3 cup purchased salsa

Instructions

  1. Sprinkle pork with salt and pepper. Place in a 3 1/2- or 4-quart slow cooker (see Tip).
  2. To make a bouquet garni, cut a 6-inch square from a double thickness of cheesecloth. Place peppercorns, cumin seeds, garlic, oregano, and bay leaves in center of the cheesecloth square. Bring up corners of the cheesecloth and tie with kitchen string. Add to the slow cooker. Add broth.
  3. Cover and cook on Low for 10 to 12 hours or on High for 4 1/2 to 5 hours.
  4. Using a slotted spoon, remove the meat from the slow cooker. Discard the bouquet garni and the cooking liquid. Using two forks, coarsely shred the meat; discard any fat. Sprinkle the meat with lime peel and lime juice; toss to mix. Serve atop tortillas. Top with scallions and if desired, sour cream and salsa.