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Slow Braised Carnitas

Recipe courtesy Juan-Carlos Cruz

Show: Weighing InEpisode: The Guys

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Times:

Prep
20 min
Inactive Prep
--
Cook
4 hr 0 min
Total:
4 hr 20 min
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Ingredients

  • 18 ounces lean boneless pork loin, trimmed of all visible fat and roughly chopped
  • 28 ounces red enchilada sauce
  • 14 ounces beef broth
  • 1 Anaheim chile pepper, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 yellow bell pepper, roughly chopped
  • 4 Roma tomatoes, roughly chopped
  • 1/2 bunch fresh cilantro leaves, roughly chopped
  • 6 whole-wheat pita breads

Directions

Place chopped pork in a slow cooker. Top with enchilada sauce, beef broth, peppers, tomatoes, and about half of the cilantro. Cover pot and simmer on low for 4 hours or until pork is tender.

Scoop 3 ounces of the pork mixture onto each of the 6 pita breads and gently fold over each bread. Garnish with remaining cilantro and serve warm.

Rated: 4 stars out of 522 Reviews

Nutrition Facts

Nutritional Analysis
per serving
Calories
279
Fat
9 grams
Saturated Fat
3 grams
Carbohydrates
30 grams
Fiber
5 grams
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