Pork Carnitas

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Soft tortillas wrap savory pork, fresh tomatoes, garlic cloves, and citrus juices blending to make the perfect slow-cooker delicacy. Serve with black beans and rice, if desired. Yield: 10 servings (serving size: 3 ounces pork, 2 tortillas, 1 tablespoon onion, 1 tablespoon salsa, 1 tablespoon cilantro, and 1 lime wedge) Nutritional Information Amount per serving Calories: 334 Calories from fat: 0.0%
	Fat, 12.6g
Saturated fat: 3.9g Monounsaturated fat: 5.1g Polyunsaturated fat: 1.7g Protein: 29.4g Carbohydrate: 27.1g Fiber: 3g Cholesterol: 87mg Iron: 2.1mg Sodium: 424mg Calcium: 81mg
1 (3-pound)	boneless pork shoulder, (Boston butt), trimmed
10	garlic cloves, sliced
2 teaspoons	ground cumin
1 teaspoon	dried oregano
3/4 teaspoon salt $
1/2 teaspoon	freshly ground black pepper
3/4 cup orange juice $
2 tablespoons	fresh lime juice
2 chipotle chiles canned in adobo sauce, drained and chopped
20 (6-inch)	flour or corn tortillas, warmed
2/3 cup	chopped onion
2/3 cup bottled salsa $
2/3 cup	chopped fresh cilantro
10	lime wedges

Preparation

1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.
2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.
4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.

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