Carnitas are a famous dish with origins in Michoacan, Mexico. This is traditionally prepared using boston butt, or an upper shoulder of pork and then slowly cooked for several hours, and sometimes then shredded and finished off in the oven, depending upon the recipe being used.
This makes a great filling for tamales, enchiladas, tacos and burritos. It can topped with sour cream, tomatoes, beans and lettuce. It can also be served with just the pork meat on a plate with some bread. This filling is also great combined with your favorite barbecue sauce and served on buns.
Mix together Kosher salt, cumin, oregano, coriander, and cinnamon in a bowl.
Coat pork with the spice mixture and the minced garlic.
Place the bay leaves and cilantro in the bottom of a slow cooker and place the pork on top. Add orange peel.
Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on "LOW" until the pork shreds easily with a fork, about 6-8 hours.
Turn the meat after it has cooked for 4 hours.
When the pork is tender, remove from slow cooker, and shred with two forks.
Return the shredded pork to the crock pot and cook an additional 30 minutes.
Use cooking liquid as needed to moisten the meat.
To make these more authentic, after shredding the meat into smaller chunks, spread it out in a thin layer on a cookie sheet and baked it in a 400 degree oven about 20 minutes, just long enough to crisp the exterior of the meat.
Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty.
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|Serving Size: 1 Serving (488g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 152 (40%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 145.1mg||45 %|
|Sodium 1607.5mg||55 %|
|Potassium 925mg||24 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 3.3g|
|Protein 50.5g||72 %|
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Calories per serving: 379
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