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Green Chile and Pork Carnitas Recipe
|Carrots||2 Large, chopped|
|Onions||2 Large, chopped|
|Pork shoulder/Butt roast||5 1⁄4 Pound, trimmed of fat (1 Shoulder, 5 To 5 1/4 Pound)|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Dry oregano||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Water||3 Cup (48 tbs)|
|Green chile salsa||12 Ounce (1 Jar)|
|Canned diced green chiles||7 Ounce (1 Large Can)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|8 inch corn tortillas/Flour tortillas||48 (2 To 4 Dozen, Warm, Each 6 To 8 Inches In Diameter)|
Calories 759 Calories from Fat 263
% Daily Value*
Total Fat 29 g44.2%
Saturated Fat 12 g60.2%
Trans Fat 0.2 g
Cholesterol 123.1 mg
Sodium 459.7 mg19.2%
Total Carbohydrates 81 g27%
Dietary Fiber 6.5 g25.8%
Sugars 3.9 g
Protein 43 g86.5%
Vitamin A 46.3% Vitamin C 22.2%
Calcium 20.2% Iron 35.6%
*Based on a 2000 Calorie diet
Pour in water.
Cover and cook at low setting until pork is so tender it falls into shreds when prodded with a fork (8 to 10 hours).
Discard cooking liquid and vegetables (or reserve to use in soup).
Carefully lift pork from cooker and place in a 9-by 13-inch baking pan.
Bake in a 400° oven until well browned (20 to 25 minutes).
Spoon off and discard fat.
Using 2 forks, separate pork into shreds; discard bones and fat.
Stir in salsa, chiles, and green onions; return pan to oven until mixture is heated through (about 10 minutes).
Return pork mixture to slow cooker and keep warm at low setting; or serve in a warm bowl.
To eat, spoon pork mixture into tortillas.