| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Pork roast is browned, seasoned and then braised slowly until it practically falls apart, boasting an incredibly intense and delicious flavor. Serve a plate of this Mexican-inspired pulled pork with warm fresh corn tortillas, chopped onion, cilantro leaves, black beans and rice, salsa de pico and fresh pineapple spears.

Pork Roast Carnitas-Style

For Roast:
1 tablespoon beef base
1 tablespoon dried cilantro leaves
2 teaspoons brown sugar, packed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano leaves
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground pepper
1 (4-pound) boneless pork roast, trimmed
1/2 cup water
Juice of 1 fresh orange
Juice of 1 fresh lime
2 tablespoons low sodium soy sauce

Accompaniments and Toppings:
18 fresh corn or flour tortillas, warmed
1 large white onion, chopped *
1 cup fresh cilantro leaves, chopped
Lime wedges
Pico de Gallo (see recipe)

1. In a small bowl combine the beef base, dried cilantro leaves, brown sugar, garlic powder, onion powder, oregano and cilantro leaves, salt and pepper. Set aside.
2. Brown pork roast on all sides in large cooking pot over medium heat.
3. Reduce heat and evenly coat the roast on all sides with spice mixture.
4. Add the water, orange juice, lime juice, and soy sauce. Heat to boiling; reduce heat; cover and simmer over low heat for 3 1/2 to 4 hours or until roast is so tender, it falls apart.
5. Discard any fat and pull roast apart with two forks, allowing meat to absorb any juices left in the pan. If needed, continue cooking in pan until juices have been reduced and absorbed into pulled meat.

Makes 16 servings.

* When using raw onions in a recipe or as a condiment, always soak the onion in ice water after you have chopped or sliced it. Drain just before using/serving. This takes the unpleasantness out of the onion, leaving it sweet tasting and crisp. Even the pickiest eater will like raw onions prepared this way.

Nutrition Facts: Nutrition (per serving: 1/16 of pork without tortilla and toppings): 222.3 calories; 28% calories from fat; 6.9g total fat; 74.8mg cholesterol; 267.1mg sodium; 516.6mg potassium; 14.7g carbohydrates; 2.1g fiber; 2.1g sugar; 12.5g net carbs; 25.1g protein.

Copyright Hope Pryor, please see Terms of Use.