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Monday, March 29, 2010

Mexican Slow Cooked Pork Carnitas

Another great meal from Gina's Weight Watcher Recipes. This pork was delicious served burrito-bol style with Cilantro Lime Rice, Guacamole, shredded cheese, and salsa. Tasted just like the burrito bol I get from Chipotle.

Ingredients:
2.5 lb pork shoulder blade roast, lean, all fat removed (I couldn't find a small enough shoulder at my grocery store so I used pork loin instead)
6 cloves garlic, cut into slivers
Cumin
Adobo
Garlic powder
3/4 cup fat free chicken broth
2-4 chipotle peppers in adobo sauce
2 bay leaves

Directions:
Trim pork and season with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, cutting small holes in pork and insert garlic slivers. Season all sides of the pork generously with cumin, adobo and garlic powder.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. At this point, if you are making this the night before, you can put the crockpot bowl in the fridge overnight until ready to cook.

Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Servings: 8
Points: 4 pts
Calories: 176

Linked to Home Sweet Farm Delectable Tuesdays.

Labels: , ,

9 Comments:

Blogger Colleen said...

I just posted this - it was delicious!

April 10, 2010 at 4:41 PM  
OpenID thelushers said...

We made this tonight! Found it on Colleen's blog...it was delicious! Thanks for sharing!

May 2, 2010 at 9:43 PM  
Blogger Amy said...

This looks delicious!

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January 19, 2011 at 4:42 AM  
Blogger Patti said...

Oh my goodness, this was awesome!!! We made this for dinner last night, as we were going to be out for a better part of the day and I love using the slow cooker when our schedule is packed. This had such a wonderful flavor. I'm a new visitor, but think I have quickly become a regular. Thanks for sharing all these yummy recipes.

August 12, 2011 at 11:49 AM  
Blogger Christina said...

@Patti So glad you liked this, it is definitely one of my favorites and so easy too!

August 16, 2011 at 9:38 AM  
Blogger Shannon said...

I would love to see the Cilantro LIme Rice recipe. When I click the link, it goes to your guacamole.

October 16, 2011 at 10:16 AM  
Blogger Christina said...

@Shannon Thanks for letting me know, should be fixed now!

October 16, 2011 at 12:13 PM  
Anonymous jenn said...

Yum! Made this tonight - was delicious. A bit too spicy for us to mix the meat back in the sauce, so we just drizzled the sauce over to suit our taste. Kids ate it on soft shells like a taco!

January 16, 2012 at 6:51 PM  
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C + C Marriage Factory: Mexican Slow Cooked Pork Carnitas

Mexican Slow Cooked Pork Carnitas

Another great meal from Gina's Weight Watcher Recipes. This pork was delicious served burrito-bol style with Cilantro Lime Rice, Guacamole, shredded cheese, and salsa. Tasted just like the burrito bol I get from Chipotle.

Ingredients:
2.5 lb pork shoulder blade roast, lean, all fat removed (I couldn't find a small enough shoulder at my grocery store so I used pork loin instead)
6 cloves garlic, cut into slivers
Cumin
Adobo
Garlic powder
3/4 cup fat free chicken broth
2-4 chipotle peppers in adobo sauce
2 bay leaves

Directions:
Trim pork and season with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, cutting small holes in pork and insert garlic slivers. Season all sides of the pork generously with cumin, adobo and garlic powder.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. At this point, if you are making this the night before, you can put the crockpot bowl in the fridge overnight until ready to cook.

Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Servings: 8
Points: 4 pts
Calories: 176

Linked to Home Sweet Farm Delectable Tuesdays.

Labels: , ,