Recipe of the Week
In large zip-top plastic bag, add taco seasoning, orange juice, lime juice, ¾ teaspoon salt and ¼ teaspoon pepper; add pork. Seal bag, pressing out excess air; freeze up to 2 months.
To prepare, transfer bag with pork to refrigerator to thaw completely.
In 3- to 4-quart slow cooker, add pork mixture and marinade; cover and cook on high 4 hours or low 8 hours or until pork is very tender.
Preheat broiler to high; spray rimmed baking pan with cooking spray. Transfer pork to prepared pan; shred with two forks. Pour oil and juices from slow cooker over pork; toss and spread on pan. Broil pork 8 minutes or until golden brown and crisp. Makes about 4 cups.
Chef Tip: Serve carnitas in tacos, on tostadas or in a burrito bowl. Recipe can also be prepared without freezing; marinate at least 1 hour or up to overnight before cooking.
Dietitian Tip: Have fun with toppings like sweet potato tortilla chips, salsa, guacamole, and shredded red cabbage. Customizing the meat into different meals makes it feel different, even when one component is the same!
Ingredients
Directions
In large zip-top plastic bag, add taco seasoning, orange juice, lime juice, ¾ teaspoon salt and ¼ teaspoon pepper; add pork. Seal bag, pressing out excess air; freeze up to 2 months.
To prepare, transfer bag with pork to refrigerator to thaw completely.
In 3- to 4-quart slow cooker, add pork mixture and marinade; cover and cook on high 4 hours or low 8 hours or until pork is very tender.
Preheat broiler to high; spray rimmed baking pan with cooking spray. Transfer pork to prepared pan; shred with two forks. Pour oil and juices from slow cooker over pork; toss and spread on pan. Broil pork 8 minutes or until golden brown and crisp. Makes about 4 cups.