My DVR is going to be the death of me. There are certain cooking shows it tapes religiously and Rick Bayless’ Mexico – One Plate At A Time is one of them. He recently had a show about carnitas which had me throwing dinner plans out the window. I knew that I had a nice pork roast on hand because I was going to make my favorite Pork Tinga but decided this might be a nice switch.
The easiest thing about this slow cooked carnitas recipe is that most of the work was done in one of my favorite kitchen aides – the Slow Cooker. A few minutes under the broiler was all it took to crisp up the succulent pork. With a few whirls of the immersion blender, the fire roasted tomatoes turned into a flavor packed sauce. As I didn’t have any tortillas on hand, I decided to attempt to make my own homemade tortillas and it was so simple that I won’t be buying them again if I can help it. Serve these carnitas with a side of Spanish rice and you have a perfect meal that will have everyone marveling at how you managed to do it all and not break a sweat.
- 3-4 lb. pound pork roast
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoons brown sugar
- 1/4 teaspoon of ground chipotle (or you could use cayenne)
- 1 15 oz. can of fire roasted tomatoes
- 1/4 cup orange juice
- Zest and juice of one lime
- 2 bay leaves
- Salt and Pepper
- Cut the pork roast into 4 pieces and season with the salt and pepper.
- Heat the olive oil in a large sauté pan or stovetop friendly slow cooker insert and add the pork to the sizzling oil, browning it on all sides.
- To the slow cooker, add the browned pork, spices, brown sugar tomatoes, orange juice, and lime juice & zest.
- Cook on low for 6 hours until the pork is tender and can be shredded with a fork.
- Preheat the broiler.
- Line a baking sheet with foil and set aside.
- Shred the cooked pork and set aside.
- Remove the bay leaves from the tomato mixture. Blend the tomato mixture with an immersion blender until smooth. Set some sauce aside.
- Mix the remaining sauce with the shredded pork and place on the baking sheet.
- Broil the shredded pork, turning once, until brown and caramelized around the edges (about 5-7 minutes).
Adapted from About.com/South American Food
Gather the ingredients
Browning = Flavor
Time to mix the spices
Crisp from the broiler
Shredded carnitas with homemade tortillas and fire roasted tomato sauce
The final dish – so full of flavor
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