Taco Night Carnitas
Ingredients
- 1 Tbsp canola oil
- 4 lb boneless pork shoulder, well trimmed and cut into 3 pieces
- 2 Tbsp ground cumin
- 1 large white onion, chopped
- 3 poblano chiles, seeded and chopped
- 2 serrano chiles, sliced
- 4 cloves garlic, crushed with press
- ½ cup chicken broth or water
- ¼ cup lime juice
- 24 small tortillas, warmed
- Cilantro, sliced green onions, sliced radishes, salsa and lime wedges, for serving
Instructions
- Heat oil in a large skillet on medium-high. Season pork with cumin and 1 tsp. salt and cook, turning occasionally until browned, about 12 minutes total. Transfer pork to a 5- to 6-qt slow- cooker.
- Add onion, chiles and garlic to skillet and cook, stirring often for 2 minutes; transfer to slow cooker. Add lime juice, cover and cook until the pork is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high.
- Transfer pork to a boil and with two forks, shred into bite-size pieces, discarding any fat. Serve with tortillas and toppings.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
430
|
430
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 36 | 36 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 430 | 430 |
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