PORK CARNITAS WITH APRICOTS AND CHIPOTLE CHILIES

PORK CARNITAS WITH APRICOTS AND CHIPOTLE CHILIES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    LBS BONELESS PORK SHOULDER ROAST

  • 1

    LARGE ONION, CHOPPED

  • 1

    C DRIED APRICOTS, SLICED

  • 1-2

    CHIPOTLE CHILIES IN ADOBO SAUCE, CHOPPED

  • 3

    CLOVES GARLIC, MINCED

  • 1

    TB GROUND CUMIN

  • 1

    TB CHILI POWDER

  • 1

    TSP DRIED OREGANO CRUSHED

  • ½

    BLACK PEPPER

  • TSP GROUND CINNAMON

  • 14 OZ CAN CHICKEN BROTH

  • ½

    CUP ORANGE JUICE

  • SALT

  • 2

    CUPS OF SHREDDED CABBAGE

  • 1

    SMALL BUNCH CILANTRO LEAVES

  • SOUR CREAM

  • WARM CORN TORTILLAS

Directions

TRIM FAT FROM MEAT. IF NECESSARY, CUT MEAT TO FIT INTO A 3.5-4 QT SLOW COOKER. PLACE ROAST IN SLOW COOKER. TOP WITH ONION, APRICOTS, CHIPOTLE CHILIES, GARLIC, CUMIN, CHILI POWDER, OREGANO, PEPPER AND CINNAMON. POUR BROTH AND ORANGE JUICE OVER ALL AND COOK ON LOW-HEAT SETTING FOR 8 TO 10 HOURS OR ON HIGH FOR 4 TO 5 HOURS. REMOVE MEAT FROM THE LIQUID AND PLACE ON A CUTTING BOARD. SHRED MEAT WITH A FORK. SKIM FAT FROM LIQUID. RETURN MEAT TO LIQUID AND STIR TO COMBINE. SEASON WITH SALT AND PEPPER. SERVE WITH CABBAGE, CILANTRO SOUR CREAM, AND TORTILLAS


Nutrition

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