Pork Carnitas With Caramelized Onions and Chipotle |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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From Cooking Light. Serve with jicama, roasted red peppers and avacado wrapped in soft corn or flour tortillas-or spoon over rice. Ingredients:
2 teaspoons fresh oregano, chopped |
1 teaspoon pepper |
1 1/2 lbs boston butt, trimmed and cut in 1 inch cubes |
2 bay leaves |
2 teaspoons olive oil |
2 cups onions, chopped |
6 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon cumin |
1 canned canned chipotle chile, chopped |
1 (14 ounce) can low sodium chicken broth |
1 tablespoon fresh cilantro, chopped |
2 teaspoons fresh lime juice |
Directions:
1. Combine 1st 4 ingredients in a large zip-top plastic bag; seal and shake to coat. Refrigerate 8 hours or overnight.
2. Heat oil in a large nonstick skillet over med-high. Remove pork from bag. Add pork to pan; cook 10 min, browning on all sides. Remove from pan.
3. Coat pan with cooking spray. Add onion and garlic; saute 5 min or til lightly browned. Stir in salt, cumin, and chile. Return pork to pan and add broth. Bring to a simmer; cover. Cook 2 hours or til very tender. Remove from heat and discard bay leaves. Stir in cilantro and juice.
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