Pork Carnitas

Trim the pork well to remove excess fat. Refrigerating the cooked pork overnight allows the solidified fat to rise to the top, so it's easy to remove.

Yield:

3 1/2 cups (serving size: about 1/3 cup)

Recipe from

Nutritional Information

Calories 154
Caloriesfromfat 52 %
Fat 8.9 g
Satfat 3.2 g
Monofat 3.9 g
Polyfat 0.8 g
Protein 15.5 g
Carbohydrate 2.3 g
Fiber 0.5 g
Cholesterol 52 mg
Iron 1.2 mg
Sodium 363 mg
Calcium 25 mg

Ingredients

2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon freshly ground black pepper
10 garlic cloves, peeled
2 1/4 pounds boneless Boston butt pork roast, trimmed and cut into 1/2-inch pieces
1 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lime juice

Preparation

Preheat oven to 350°.

Combine first 5 ingredients in a large Dutch oven; pour broth over pork mixture. Cover and bake at 350° for 1 1/2 hours or until pork is very tender.

Transfer pork mixture to a 13 x 9-inch baking dish, and cool to room temperature. Cover and chill for 8 hours or overnight.

Skim the solidified fat from surface; discard fat. Let pork stand at room temperature 30 minutes to soften. Heat a large nonstick skillet over medium-high heat. Add pork; cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in juice.

Note:

Julianna Grimes Bottcher,

September 2006