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Crockpot Pork Carnitas Recipe for a Busy Weeknight Dinner


2 Pounds Boneless Pork Shoulder (cut into 2" cubes)
1 Large Onion (roughly chopped)
1 12 Ounce Bottle of Beer
Juice from 1 Orange
1 14 - 15 Ounce Can of Diced Tomatoes
2 Chipotle Peppers in Adobo Sauce
Juice from 1 Lime
1 Teaspoon Coriander
1 Teaspoon Cumin
1 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Vegetable Oil


Place pork cubes in the crockpot along with the onions then pour the beer and orange juice over the top.
Cover and cook on low for 4-6 hours.
Remove pork from juices and set aside.
Once cool, shred pork using a fork or your fingers.
Add the remaining ingredients (except for the vegetable oil) to a blender. Cover and puree everything until it is well blended.
In a large saute pan, heat the vegetable oil over medium heat.
Once oil is hot, add the pork and saute to crisp up some of the edges.
Spoon or pour in as much of the sauce as you would like onto the pork. Continue to cook until sauce is heated through.
Serve with corn tortillas, tomatoes, queso fresco and guacamole.



Nutritional Information Per Serving

314 cals/serving 10.2g Tot Fat/serving 608mg Sodium/serving 40.9g Protein/serving 9.7 Tot Carbs/serving

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