Pork Carnitas

I love to find new recipes for pork, since it is so versatile for so many things. I wanted to make some pork carnitas so that I could use the meat for tacos, enchiladas, etc. So, I started searching online, and I came across a recipe that seemed like the perfect fit on Recipe Tin Eats. I modified it slightly (used a leaner cut of pork, and doubled the seasonings – see here for the original recipe), and it was fantastic! The meat is great on its own with rice, used in a taco, or used in enchiladas!  This is probably not the most authentic recipe, but we love it. Enjoy!

Pork Carnitas
Slightly adapted from Recipe Tin Eats blog
Makes 24 oz shredded pork

2 lb pork loin, trimmed
1 Tbsp oregano
2 tsp ground cumin
2 tsp ground coriander
1/2 Tbsp olive oil
1 red onion, coarsely chopped
1 jalapeno, chopped
2 tsp kosher salt
1/2 tsp black pepper
4 cloves garlic, minced
3 fl oz  fresh orange juice

1. Mix oregano, cumin, coriander, and olive oil in a small bowl. Rub over pork loin.

2. Place pork in a slow cooker. Top with remaining ingredients.

3. Cook on low for 6-8 hours.

4. Shred after pork is cooked.

Nutritional info (per oz cooked):
Calories: 51.2
Total Fat: 1.2 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.2 g
Cholesterol: 20.8 mg
Sodium: 163.2 mg
Potassium: 198.8 mg
Total Carbohydrate: 1.0 g
Dietary Fiber: 0.2 g
Sugars: 0.4 g
Protein: 8.6 g

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