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Preparation time
10 minutes
Total time:
6 hours 10 minutes
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Ingredients
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60 ml (4 tbsp.) olive oil
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1 kg (2.2 lbs) boneless pork shoulder
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1 onion, chopped
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2 cloves garlic
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2 adobo peppers in their sauce, chopped
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250 ml (1 cup) chicken broth
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60 ml (1/4 cup) frozen orange juice concentrate
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15 ml (1 tablespoon) ketchup
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5 ml (1 tsp.) ground cumin
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5 ml (1 tsp.) salt
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3 ml (1/2 tsp.) ground pepper
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15-30 ml (1-2 tbsp) cornstarch
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30-45 ml (2-3 tbsp) water
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Directions
- In a large nonstick skillet, heat half the oil.
- Sear the piece of meat on all sides, until nicely browned. Season with salt and pepper. Set aside in slow cooker.
- In the same skillet, heat the rest of the oil. Cook the onion and garlic for 2 minutes.
- Add Adobo peppers and sauce. Cook for 1 minute.
- Moisten with the chicken broth. Add orange concentrate, ketchup, cumin, salt, and pepper. Bring to a boil. Cook for 1 minute.
- Pour the liquid mixture over the piece of meat in the slow cooker.
- Cook 5:30 to 6 hours on high heat mode.
- When the meat is well cooked, remove the piece from the sauce and reserve the meat on a plate.
- In a bowl, combine cornstarch and water.
- Add this mixture to the hot sauce in the slow cooker. Bring to a boil and cook until thick and creamy. To book.
- Shred the piece of pork and put in the hot sauce.
- Serve pork Carnitas in a serving dish and top with your favorite taco toppings.
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