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

Ingredients:
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

Directions:
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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