Pork Carnitas

This savory pork marinated in spices and olive oil steeps in broth, onions, and garlic until tender and soft.  Perfect for gently shredding and serving in a warm tortilla or over nachos.

Note: 

When I make this, it's typically for a crowd, hence the large portions.  Feel free to adjust the recipe to suit what you need.

Pork Carnitas

Ingredients

7 1/2 lbs. pork sirloin tip roasts

1 Tb. olive oil

2 tsp. salt

1 tsp. coarsely ground black pepper

1/2 Tb. onion powder

1/2 Tb. garlic powder

1 Tb. chili powder
Pam Cooking Spray

1 large onion, peeled and quartered

8 garlic cloves, minced

1 c. low-sodium chicken broth

Directions

Trim the roasts of any visible fat.  Lay on a prepared baking sheet and drizzle with olive oil.  Massage into the meat and set aside. 

In a small bowl combine the spices.  Using your hands, pat the mixture onto the roasts until covered.  Place the roasts in a zip-lock bag and refrigerate overnight.

After marinating, allow pork to come to room temperature.  Heat a large pan over medium-high heat and spray with the cooking spray.  Brown all sides of the meat, and then arrange the roasts in a slow cooker.  Nestle the onion throughout, being careful to leave in quarters (After cooking, the onion quarters will be removed).  Top with the minced garlic and broth.

Set the slow cooker to low and cook for 8 hours and the meat is fall-apart tender.  

Remove the quartered onions which will be extremely soft, carefully shred the meat with a fork, season to taste, and serve as desired.

For a colorful presentation, place in a large serving platter and place a mound of shredded red cabbage & cilantro tossed in a lime vinaigrette and sprinkle with feta cheese or queso fresco.

Enjoy!