Pork Shoulder or Butt Slow Cooker Carnitas
Nutritional Info
- Servings Per Recipe: 128
- Amount Per Serving
- Calories: 94.6
- Total Fat: 7.2 g
- Cholesterol: 26.6 mg
- Sodium: 41.9 mg
- Total Carbs: 0.4 g
- Dietary Fiber: 0.1 g
- Protein: 6.7 g
View full nutritional breakdown of Pork Shoulder or Butt Slow Cooker Carnitas calories by ingredient
Introduction
I deliberately chose a fattier cut of meat to keep these moist. The nutrition count is per ounce. We love this in mini tortilla "bowls" and served with avocado, sour cream and cilantro. I deliberately chose a fattier cut of meat to keep these moist. The nutrition count is per ounce. We love this in mini tortilla "bowls" and served with avocado, sour cream and cilantro.Number of Servings: 128
Ingredients
-
8 lbs Pork Shoulder (pork butt, picnic roast)
.25 cup Lime Juice
0.5 can (6 oz) Tomato Paste
1 tbsp Soy Sauce
3 tbsp Olive Oil
2 tbsp Cumin - Ground, McCormick
2 tbsp Oregano, ground
2 tsp Ancho Chile Powder if you can get it
2 tsp Chili powder
2 tsp Garlic powder
2 tsp Onion powder
1 tsp Paprika
.5 tsp Salt
1 tsp Colgin Liquid Smoke
.25 tsp Pepper, black
5 bay leaves (whole)
Tips
Serve with additional lime and orange and fresh cilantro.
Directions
Brown meat well on all sides. Meanwhile Mix orange juice and lime juice with bay leaves and set aside. In separate bowl combine everything else to make a wet paste for your meat.
After the meat is browned nicely, set it aside to cool enough so you can rub the seasoning paste all over it. Pour the orange/lime combination into a large crockpot. Add the seasoned meat, anc cover. Cook on low for 8 to 12 hours.
When done, drain the juices, cool and remove fat. Reduce the remaining juice in a sauce pan to about half. When meat is cool enough to handle remove the fat. Freeze meat in desired amounts with some of the juice. I allow about 3 oz per person for the carnitas for us.
When ready to use it, shred the defrosted meat after draining off the liquid. I reduce the liquid a bit more at this time. Place shredded meat on foil covered pan and broil so you get some crispy bits. This makes it carnitas. Just watch it so it does not burn.
Serving Size: Makes about just over 4 lbs cooked meat once fat is removed. Makes 128 serving of 1 ounce
Number of Servings: 128
Recipe submitted by SparkPeople user SISSYFEB48.
After the meat is browned nicely, set it aside to cool enough so you can rub the seasoning paste all over it. Pour the orange/lime combination into a large crockpot. Add the seasoned meat, anc cover. Cook on low for 8 to 12 hours.
When done, drain the juices, cool and remove fat. Reduce the remaining juice in a sauce pan to about half. When meat is cool enough to handle remove the fat. Freeze meat in desired amounts with some of the juice. I allow about 3 oz per person for the carnitas for us.
When ready to use it, shred the defrosted meat after draining off the liquid. I reduce the liquid a bit more at this time. Place shredded meat on foil covered pan and broil so you get some crispy bits. This makes it carnitas. Just watch it so it does not burn.
Serving Size: Makes about just over 4 lbs cooked meat once fat is removed. Makes 128 serving of 1 ounce
Number of Servings: 128
Recipe submitted by SparkPeople user SISSYFEB48.
