Main Dishes

Juicy Pork Carnitas

49
6
1.5 kg boneless pork shoulder blade
1 tsp salt
1 tsp chili powder
1/4 tsp hot-red-chili flakes
1/8 tsp cumin
1 cinnamon stick
1 bay leaf
1 small onion, cut into 8 wedges
2 garlic cloves, thinly sliced
1 avocado
Set slow cooker to high. Cut pork into 4-in. pieces. Combine salt with chili powder, chili flakes and cumin. Rub into meat until fully coated. Season with pepper. Arrange pork in 1 layer in slow cooker insert. Add cinnamon stick, bay leaf, onion and garlic. Cover with lid and cook for 4 hours. Remove pork to a cutting board and let cool slightly. Using a fork, pull the pork apart into bite-sized pieces. Spoon 2 tbsp of drippings and cooked onions from slow cooker into a large non-stick frying pan set over medium-high. Add half of pork to hot pan and cook until edges are slightly crispy, 4 to 6 min. Repeat with remaining pork, adding additional drippings if needed. Serve immediately with Green-herbs rice and Mexican crema. Garnish with avocado wedges.
Nutritions

Calories
71

Sodium
404mg
16% DV

Fat
3g
5% DV

Protein
1g
3% DV

Carbs
9g
3% DV

Fiber
3g
13% DV

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