Slow Cooker Carnitas
Note: From Meredith Deeds.
• 2 lb. boneless pork shoulder (or 2 1/2 lb. bone-in), trimmed of excess fat
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 c. fresh orange juice
• 1/2 c. low-fat milk
• 4 garlic cloves, minced
• Grated zest of 1 orange
• 2 tbsp. vegetable oil
• 16 corn tortillas
• Fresh cilantro
• 1 sweet onion, cut into large dice
• Lime wedges
Season the pork with salt and pepper. Combine the orange juice, milk, garlic and orange zest in the slow cooker. Place the pork in a slow cooker and turn to coat in the liquid. Cover and cook on low for 8 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart in big chunks with a fork.
While the pork is cooling, pour cooking liquid into a large cup. Let sit for a few minutes to allow all the fat to rise to the top. Skim off all the fat and discard. Pour the cooking liquid into a medium saucepan. Reduce the cooking liquid over medium-high heat for about 10 to 15 minutes, or until the liquid is thick and syrupy. There will only be a few tablespoons of liquid after the reduction. Add the meat and toss gently to coat.
In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the meat and let brown on one side. Turn the meat over with a spatula and continue to cook until the other side is browned. Remove and serve with corn tortillas, cilantro, sweet onion and lime wedges.
Nutrition information per serving:
Calories 320 Fat 14 g
Sodium 210 mg Saturated fat 4 g
Carbohydrates 27 g Calcium 73 mg
Protein 20 g Cholesterol 51 mg
Dietary fiber 3 g
Diabetic exchanges per serving: 2 bread/starch, 2 medium-fat meat, 1 fat.