Try this New Mexican Red Chile Carnitas recipe, or contribute your own.
Suggest a better descriptionWash and pat dry the pork roast. Rub the roasts down with canola oil. Mix together all the dry spices and coat the roast with the rub. Place into a crock pot. Top with the garlic, onions, and then the juice of the lemon. Cover and cook on low for 8-10 hours.
Two hours before being ready to serve, shred the roasts with forks.
Twenty minutes before being ready to serve, heat a large skillet on high. Add one tablespoon of oil and half the meat until crispy. Set aside, and fry the other half.
Top the carnitas with any remaining juices from the crock pot.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 233 | ||
Calories from Fat: 90 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 89.6mg | 28 % | |
Sodium 260.4mg | 9 % | |
Potassium 458.3mg | 12 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.3g | ||
Protein 31.3g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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