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Wednesday, September 21, 2016

Pork Carnitas/Chile Verde

We had a last minute dinner with friends a few months ago on a Sunday.  We were trying to decide what to eat with the ingredients we had on hand.  My friend Connie raved about her recipe for pork Carnitas, and so we tried them out.  I will never be satisfied with another recipe for carnitas.  This recipe has ruined me for good.  It's so simple, yet amazing!!  I have since made these multiple times and can truthfully say these are a favorite!  Hope you enjoy them!

2lbs boneless pork shoulder or sirloin roast
1 tsp Salt
1/2 tsp Freshly grond pepper
2 tsp oregano
1 tsp cumin
1 Tbsp. olive oil
1 onion chopped or 1 tsp. onion powder
4 cloves of fresh garlic minced, or 1 tsp. garlic powder
1 4oz can diced green chiles
1 diced jalapeno (Optional)
1 orange cut in half

In a small bowl combine salt, pepper, oregano, cumin and olive oil.  rub liberally into roast.  Place roast in slow cooker.  Top with onion and garlic.  Add can of green chiles and jalapeno to the top of the roast.  Squeeze oranges over top of roast, then add both halves of the orange to the slow cooker.  Cook on low for 8-10 hours.  Shred the roast*, then add meat back into sauce.  Remove orange halves and once again squeeze the juice from the orange.  Discard the orange halves.  Serve with tortillas, rice, beans and your favorite fixins. I recommend queso fresco, fresh salsa, cilantro and some fresh lime juice

*If you like your carnitas dry you can fry the meat in a frying pan with oil after it's cooked and shredded and discard the sauce.  However I would tell you that the sauce is what makes these so amazing and it would be a sin to discard it!

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