Slow Roasted Carnitas

There is almost nothing that I love more than Mexican food.
Tacos, fajitas, enchiladas... I'm not picky.
I love it all.

This time I opted for Carnitas.
Slow roasted with a little spice.


I cooked them for an entire day and added guacamole, sour cream, and cotija cheese.
There's no way you won't love them as much as we did.

Slow Roasted Carnitas


3 tablespoons canola oil
3 pound pork tenderloin, cut into 8 pieces
1 large onion, chopped
10 garlic cloves, peeled and smashed
3 tablespoons chipotle chilies in adobo, pureed
1 cup freshly squeezed orange juice
1 tablespoon salt
1 tablespoon ground cumin

In a large dutch oven, heat canola oil over medium heat.  Place the tenderloin pieces in the hot oil and brown on all sides.  Reduce heat to low and add the rest of the ingredients.  Cover and cook on low for 4-6 hours, stirring every 30 minutes to make sure that the pork does not burn.  Shred the pork to serve.



Enjoy,

1 comment:

  1. Oh man, me too. We had carne asada tacos this week, then nachos with the leftovers. So dang good. My sister is doin' some sort of crockpot meat for tacos over the weekend for our out of town trip. And I'm bringin' a new recipe chorizo--green chili-cheese cast iron dip for an app. Oh lord. I'm drooling.

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