Sangria Pork Carnitas

October 08, 2017

The amazing SANGRIA PORK CARNITAS are made in a slow cooker and finished in a skillet, making them crispy, juicy, and unique. The flavor is out of this world! Eat them on their own, over rice, on nachos, or as tacos! You can’t go wrong, except for not trying this recipe.

• 4 pounds boneless pork butt or shoulder roast, patted dry
• 1 yellow onion, peeled and quartered
• 2 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 2 teapoons ground cumin
• 1 tablespoon chili powder
• ½ teaspoon ground cinnamon
• 4 cloves garlic, outer layers removed
• 2 bay leaves
• 1 (4-oz) can diced green chilies or 1 jalapeno, seeded & sliced
• 1½ cups store-bought sangria
• 2 oranges, quartered
• Garnishes: Freshly squeezed lime juice & fresh cilantro or parsley

1. Spray the inside of the slow-cooker with cooking spray and turn it to desired heat. 2. The pork only needs a thin fat-cap, so trim any thick patches of fat away. 3. In a small bowl, combine salt, black...
See the full directions on my site

Nutritions

Calories
405

Sodium
605mg
25% DV

Fat
16g
26% DV

Protein
45g
91% DV

Carbs
8g
2% DV

Fiber
3g
13% DV

Dinner Pork