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.
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.