This is a tangier, spicy version of traditional Mexican carnitas that are easy to set before work and be ready when you get home.
Trim the fat off the pork loin and dry off with a paper towel
Coat the loin in the salt coriander and fresh cilantro placing it on the slow cooker
Put the rest of the ingredients in the slow cooker not washing the rub off the pork
Place on low for 4 hours
After four hours flip the loin and pull out some of the chiles unless you prefer it very spicy
Finish it for 2 1/2 to 3 more hours on low then shred with tongs or 2 forks
These make great tacos that are reminiscent of street tacos found in northern mexico. Another great use of the leftovers is to make carnitas nachos.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 422mg | 15 % | |
Potassium 28mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
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: 4
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