KPVI More Recipes - Fresco Pork Carnitas

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Updated: 4/30/2013 4:34 pm
Fresco Pork Carnitas

2.5 lb pork shoulder roast, lean, all fat removed
6 cloves garlic, cut into sliver
2 tsp cumin
1 TBSP dry adobo seasoning (I used Goya)
1 TBSP garlic powder
3/4 cup 99% fat free chicken broth
2 bay leaves


Season pork with salt and pepper. In a medium sauté pan on medium-high heat,
brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic
slivers. Season pork generously with cumin, adobo and garlic powder all over.
Pour chicken broth in the crockpot, add bay leaves Place pork in crock pot and
cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and
combine well with the juices accumalated at the bottom. Remove bay leaves and
adjust salt and cumin (you will probably need to add more). Let it cook another 15-
30 minutes.

Fresco Salsa

½ yellow onion minced
4 roma tomatoes diced
½ cup cilantro minced
1 garlic clove minced
½ cup canned corn drained (unsalted)
Place small skillet on medium heat and sautee all ingredients together. Until onions
are transulent and garlic is lightly browned. Pour over shredded pork and place on a
tortilla with shredded lettuce and sour cream.
Yields 12 carnitas.

300 calories for 2 taco’s with 1 TBSP fresco salsa per tortilla , shredded
lettuce on corn tortillas

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