Pork Carnitas

Oxmoor House
Pork CarnitasRecipe
Oxmoor House
Soft tortillas wrap savory pork, fresh tomatoes, garlic cloves, and citrus juices blending to make the perfect slow-cooker delicacy. Serve with black beans and rice, if desired.
10 servings (serving size: 3 ounces pork, 2 tortillas, 1 tablespoon onion, 1 tablespoon salsa, 1 tablespoon cilantro, and 1 lime wedge)


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1 (3-pound) boneless pork shoulder (Boston butt), trimmed
10 garlic cloves, sliced
2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup orange juice
2 tablespoons fresh lime juice
2 chipotle chiles canned in adobo sauce, drained and chopped
20 (6-inch) flour or corn tortillas, warmed
2/3 cup chopped onion
2/3 cup bottled salsa
2/3 cup chopped fresh cilantro
10 lime wedges


1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.

2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.

3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.

4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.

Created date

October 2012

Nutritional Information

Calories 334
Caloriesfromfat 0.0 %
Fat 12.6 g
Satfat 3.9 g
Monofat 5.1 g
Polyfat 1.7 g
Protein 29.4 g
Carbohydrate 27.1 g
Fiber 3 g
Cholesterol 87 mg
Iron 2.1 mg
Sodium 424 mg
Calcium 81 mg