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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 15 |
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When I was taught to make Carnitas, the wonderful Woman told me it HAD to be simmered in lard. YES it was very good, but not too good for you :( I have experimented and came up with one that suits DH and my tastes (also lifestyle....crockpot!!) This recipe makes alot, but freezes very well. I put it in ziploc bags and just grab one out of the freezer for tacos, burritos and it also makes great taco salads! Ingredients:
3 lbs pork sirloin roast, cubed |
2 onions, coarsely chopped |
4 chipotle chiles, chopped (adjust to your own 'heat' taste) |
4 tablespoons adobo seasoning (from canned chipotles) |
8 large garlic cloves, chopped |
2 chicken bouillon cubes |
1 cup hot water |
2 tablespoons dried oregano |
2 tablespoons kosher salt |
1 1/2 cups orange juice |
1 tablespoon orange zest |
Directions:
1. Place chopped onions and garlic in crockpot.
2. Dissolve bouillon cubes in hot water add adobo and chipotles, put in crockpot.
3. Season pork cubes with salt and oregano and place in crockpot.
4. Cook on low for 6 hours.
5. Spoon cooked pork into a jelly roll pan, pour orange juice and sprinkle orange zest on top.
6. Bake in a 400 degree oven for approximately 30 minutes stirring occasionally to crisp up all sides of pork cubes.
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