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Ingredientes
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp sea salt
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 2 1/2 lb pork butt, trimmed and cut into 2-3 inch pieces
- 1/4 cup oil
- 12 cloves garlic
- 1 1/2 cups sweet cherries, pitted
- Sliced radishes
- Lime wedges
- Cilantro
- Red onion
- 12-16 corn tortillas, fried
Direcciones
- In a large bowl, mix cumin, oregano, salt, chili powder, cinnamon and black pepper.
- Add pork and toss to coat.
- Pour oil into 3 1/2 to 4 quart slow cooker.
- Place pork on top and add cherries and garlic.
- Cover and cook for 4-5 hours on High or 8-10 hours on Low.
- Preheat broiler.
- Using a slotted spoon, remove pork to a shallow baking pan.
- Shred pork and broil 4 inches from heat for 4 minutes.
- Remove garlic and cherries from slow cooker and add to crisped pork.
- Serve with Cherry Chipotle Salsa in corn tortillas with more cilantro and red onion, lime wedges and sliced radishes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 16 servings | |
| Calories 148 | |
| Calories from Fat 60 | 41% |
| Total Fat 6.74g | 8% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.11g | |
| Cholesterol 29mg | 10% |
| Sodium 187mg | 8% |
| Potassium 260mg | 7% |
| Total Carbs 11.92g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.64g | 2% |
| Protein 10.44g | 17% |
