Ingredients :
- ● For The Carnitas
- 5 Pounds Pork Shoulder Roast [bone in]
- 2 (8 oz) Packages Garlicky Frontera Carnita Slow Cooker Sauce
- 4 (14 oz) Cans Beef Broth
- 1 EX LG White Onion [chopped]
- 1 LG Green Bell Pepper [chopped]
- 1 Bottle Mexican Coca-Cola [use 1/2]
- 4 LG Cloves Fresh Garlic [minced]
- 1 Cinnamon Stick
- 2 LG Jalapeños [chopped]
- Juice Of 1 LG Orange
- Juice Of 1 Lime
- 1 tsp Cayenne Pepper
- 1 1/2 tbsp Cumin
- ● Sides/Garnishments
- 1 Package Fresh Flour Tortillas
- as needed Fresh Radishes
- as needed Fresh Cilantro
- as needed Lime Wedges
- as needed Guacamole
- as needed Jalapeños
- as needed Onions
- as needed Salsa
Method :
- Use 2 packets. This really is a great brand! It"s avaliable at most any major supermarket.
- Pan sear your pork roast on all sides in a slight amount of oil.
- Add all of your vegetables and seasonings [except for your sides/garnishments] and simmer covered stove top [fat side up] for 3 hours. You"ll know she"s done when you can easily pull the bone from your roast. Or, shread roast easily with 2 forks.
- Strain all fluids from pork roast but retain them for a delicious broth later in the week.
- Shread pork and place in the oven at 425° for 30 minutes uncovered. Drizzle lightly with oil.
- Serve pork hot with chilled garnishments. See my recipe for Mike"s Fiesta Guacamole on this site if interested. ;0)
- Enjoy!
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