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Slow Cooker Carnitas

Slow Cooker Carnitas

Courtesy of VELVEETA® and RO*TEL® 6 Servings • 15 Min. Prep Time • 6-8 Hrs. Cook Time
Ingredients
Pulled Pork:
PAM® Original No-Stick Cooking Spray
3 lb. boneless pork loin roast
1 can (10 oz. ea.) RO*TEL® Original Diced Tomatoes & Green Chiles, undrained
1 can (8 oz. ea.) HUNT'S® Tomato Sauce-No Salt Added
1 c. chopped yellow onion
1 Tbsp. finely chopped garlic
2 tsp. ground ancho chile pepper
1/2 tsp. ground cumin

Carnitas:
4 tsp. cornstarch
4 tsp. cold water
1 c. red bell pepper
12 flour tortillas (6-in.)
1/2 c. salsa verde (green salsa)
2 Tbsp.chopped fresh cilantro
1 lime, cut into 6 wedges

Directions:

1. Prepare Pulled Pork: Spray inside of 4-quart slow cooker with PAM® cooking spray; set aside. Remove any visible fat from pork roast; place in slow cooker.

2. Combine undrained RO*TEL® tomatoes, HUNT'S® tomato sauce, onion, garlic, ground chile and cumin in small bowl. Pour RO*TEL® tomato mixture over pork roast. Cover; cook on LOW setting 6 to 8 hrs.

3. Transfer pork roast to cutting board; shred. Place half of the pork (about 4 c.) in storage container. Remove half of the juices with vegetables (about 2 c.) from slow cooker and place in separate storage container. Store both for second recipe, Pork Posole (see startmakingchoices.com for recipe).

4. Prepare Carnitas: Stir together cornstarch and water in small bowl until smooth. Add cornstarch mixture to remaining juices in slow cooker; stir. Add remaining shredded pork and bell pepper to slow cooker; stir. Cover with lid. Turn slow cooker to HIGH; cook 20 min. Stir again.

5. Fill tortillas with pork mixture; top with salsa verde and cilantro. Serve with lime wedges.

Cook's Tips: Serve Carnitas with ROSARITA® No Fat Refried Beans.

Nutrition:

Calories: 430; Total Fat: 14g; Saturated Fat: 5g; Cholesterol: 84mg; Total Carbs: 40g; Fiber: 4g; Sugar: 5g; Protein: 34g; Sodium: 662mg;
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