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Name: Kerry's Citrus Carnitas
Prep time: 25 min
Total time: 4 h 25 min
Yield: 12
Cuisine: Mexican
Ingredients: 2-3 pounds Boneless pork shoulder roast; 1 teaspoon Olive oil; 1 cup Orange juice; 4 Limes; 1 tablespoon Ground cumin; 1 teaspoon Dried oregano; 1 teaspoon Sea Salt; 1-2 packages Corn tortillas; 2 Limes cut into wedges

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INGREDIENTS

2-3 pounds Boneless pork shoulder roast
1 teaspoon Olive oil
1 cup Orange juice
4 Limes
1 tablespoon Ground cumin
1 teaspoon Dried oregano
1 teaspoon Sea Salt
1-2 packages Corn tortillas
2 Limes ; cut into wedges

Servings

INSTRUCTIONS

Total time: 25 minutes plus 4 hours cook time • makes 12 tacos

1. Trim fat from meat. Cut meat to fit a 3- or 4-qt. slow cooker. Use a paring knife to cut 1 inch slits in the pork about every 2 inches.

2. In a large skillet, warm olive oil over medium heat. Add meat and cook for about 10 minutes or until browned, turning once. Transfer meat to slow cooker.

3. In a medium bowl, combine orange juice, lime juice, garlic, cumin, oregano, and salt. Pour mixture over meat.

4. Cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting for 8 to 10 hours. Transfer meat to a cutting board; cool slightly. Using forks, shred meat. Drain cooking juices, reserving 1/2 cup. Return meat to slow cooker. Add reserved juices to meat mixture; serve with a slotted spoon.

5. For crispy carnitas, heat large nonstick skillet over medium heat. Add pork in batches, cooking and stirring for 3 to 5 minutes or until browned and desired level of crispness.

6. Preheat oven to 350°F. Wrap corn tortillas in foil. Bake for 10 minutes or until warm. Serve pork on warm corn tortillas with lime wedges and desired toppings.

Desired toppings: Guacamole, black beans, yellow rice, cooked bell pepper strips, shredded lettuce, and/or chopped tomatoes

Each taco contains: 234 calories, 7 g fat, 2 g saturated fat, 0 g trans fat, 50 mg cholesterol, 231 mg sodium, 25 g carbohydrates, 3 g fiber, 2 g sugar, 18 g protein. Daily values: 1% vitamin A, 17% vitamin C, 5% calcium, 11% iron.

NOTES

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Kerry's Citrus Carnitas

2-3 pounds Boneless pork shoulder roast 
1 teaspoon Olive oil 
1 cup Orange juice 
4  Limes 
1 tablespoon Ground cumin 
1 teaspoon Dried oregano 
1 teaspoon Sea Salt 
1-2 packages Corn tortillas 
2  Limes cut into wedges

Total time: 25 minutes plus 4 hours cook time • makes 12 tacos

1. Trim fat from meat. Cut meat to fit a 3- or 4-qt. slow cooker. Use a paring knife to cut 1 inch slits in the pork about every 2 inches.

2. In a large skillet, warm olive oil over medium heat. Add meat and cook for about 10 minutes or until browned, turning once. Transfer meat to slow cooker.

3. In a medium bowl, combine orange juice, lime juice, garlic, cumin, oregano, and salt. Pour mixture over meat.

5. For crispy carnitas, heat large nonstick skillet over medium heat. Add pork in batches, cooking and stirring for 3 to 5 minutes or until browned and desired level of crispness.

6. Preheat oven to 350°F. Wrap corn tortillas in foil. Bake for 10 minutes or until warm. Serve pork on warm corn tortillas with lime wedges and desired toppings.

Desired toppings: Guacamole, black beans, yellow rice, cooked bell pepper strips, shredded lettuce, and/or chopped tomatoes

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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 12 Servings

Calories: 43
Calories from Fat: 4 (9%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 148.5mg		5 %
Potassium 154.7mg		4 %
Total Carbohydrate 13g		4 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 10.1g
Protein 1g		1 %
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.

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Calories per serving: 43

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