Lean Pork Carnitas
- Number of Servings: 12
Ingredients
4-5 lb pork loin roast1 tsp garlic powder1 tsp chili powder1 tsp ground cumin1 tsp sea salt2 tbsp Extra Light Olive Oil2 oranges, zest first and then juice1 lime, zest first and then juice2 packets Herb Ox Sodium-Free Chicken Bouillon2 cups water2 tbsp tomato paste1 tbsp Adobo3-4 crushed garlic cloves
1. Trim most of the fat from the roast and slice across the grain into 2″ steaks.
2. Prepare the spice blend in a shallow bowl. Add the steaks a couple at a time and coat. Let rest while a skillet comes to temp.
3. Heat a skillet or large thick-bottomed pan to medium-high. Add the olive oil.
4. Work in batches to ensure a quick and quality sear. Add 2-3 steaks, depending on the size of your pan and sear both sides. Move the browned pork to the slow cooker to rest.
5. When the last batch of meat is searing, bring together the stock, tomato paste, adobo and crushed garlic cloves. Use this to deglaze the pan once the final round of pork is removed.
6. While the broth simmers, juice two navel oranges and one lime and set aside.
7. After a few minutes, pour the broth over the seared pork in the slow cooker. Add the citrus juices. Cover and set the timer for 5 hours on low.
8. Strain out the pork steaks and reserve the liquid. If you h ave more than you need for the carnitas, you can store the extra easier now in chunks than after it is shredded.
9. Shred pork using two forks. Moisten with some of the leftover liquid and sprinkle with the orange/lime zest. Spread shredded pork on a cookie sheet and broil for a few minutes until crispy.
Serving Size: Makes a lot - probably too much for one meal
2. Prepare the spice blend in a shallow bowl. Add the steaks a couple at a time and coat. Let rest while a skillet comes to temp.
3. Heat a skillet or large thick-bottomed pan to medium-high. Add the olive oil.
4. Work in batches to ensure a quick and quality sear. Add 2-3 steaks, depending on the size of your pan and sear both sides. Move the browned pork to the slow cooker to rest.
5. When the last batch of meat is searing, bring together the stock, tomato paste, adobo and crushed garlic cloves. Use this to deglaze the pan once the final round of pork is removed.
6. While the broth simmers, juice two navel oranges and one lime and set aside.
7. After a few minutes, pour the broth over the seared pork in the slow cooker. Add the citrus juices. Cover and set the timer for 5 hours on low.
8. Strain out the pork steaks and reserve the liquid. If you h ave more than you need for the carnitas, you can store the extra easier now in chunks than after it is shredded.
9. Shred pork using two forks. Moisten with some of the leftover liquid and sprinkle with the orange/lime zest. Spread shredded pork on a cookie sheet and broil for a few minutes until crispy.
Serving Size: Makes a lot - probably too much for one meal
Nutritional Info Amount Per Serving
- Calories: 221.5
- Total Fat: 9.1 g
- Cholesterol: 73.3 mg
- Sodium: 482.4 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.3 g
- Protein: 32.5 g