Receta Slow-Cooked Carnitas
Slow-Cooked Carnitas
Memories seem to come and go and for some of us memories trigger an era of days gone by. For me, certain foods often trigger certain memories. Memories of what it was like growing up in San Francisco. Another one of my food memories as a kid was tasting carnitas for the first time. I grew up in the outer Mission District in San Francisco. The Mission District, commonly refered to as “The Mission” is populated with a large number of Hispanic immigrants. You can find an abundance of Mexican markets and restaurants.
The one restaurant that stands out the most was El Farro. As my sister was climbing the stairs to our home an aroma like no other was wafting right through the brown paper bag. All crumpled from her bus ride out to “The Mission”, My sister brought home a Carnitas burrito for me. She had gone to El Farro with a friend and being the loving sister that she was (and still is by the way), she brought one for me. ” Here, Mar, you have got to taste this burrito”. I looked at it and said, well it smells good, what is it? Carnitas, she says. What’s a carnitas? She giggled and said, just taste it, who cares what it is anyway. And that’s when I fell in love with Carnitas.
Today, I am sharing with you a healthier version by slow cooking pork carnitas.
Slow-Cooked Carnitas
Total time
6 hours 10 mins
Author: Marlene Baird
Serves: 8
Ingredients
- 2 pounds pork tenderloin
- ¼ of a white onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups water
- 1½ teaspoons shredded orange peel
- ⅛ cup orange juice (I used peach mango orange)
- 4 springs thyme
- 1 teaspoon salt
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon crushed red pepper
2 bay leaves
Directions
Spray your slow cooker with non-stick spray
add the sliced onions and the garlic
Place the pork tenderloin on top of the onions and garlic
Add the water, orange juice, the orange peel, salt, oregano and crushed red pepper.
Top with the thyme leaves and bay leaves.
Slow cook for about 6 hours
Serve with tortillas.
PP Value
3 PP per serving for the carnitas Add the extra PP for any additional toppings
3.2.1753
I am proud of the diverse heritages you can find in the City by the Bay.
I love all the fond memories that I shared with my Catholic school friends and continue to share, thanks to Facebook!
Thanks for stopping my and have a great day!
Marlene