Ingredients with Measurements:
- 1 lb. pork shoulder, cut into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 bolillos (Mexican bread rolls)
- 1/2 cup chopped cilantro
- 1 avocado, sliced
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine pork shoulder, onion, garlic, cumin, chili powder, salt, black pepper, orange juice, and lime juice. Mix well.
2. Cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shredded.
3. Preheat oven to 350°F.
4. Cut the bolillos in half lengthwise and scoop out some of the bread from the center.
5. Fill each bolillo with a generous amount of the carnitas.
6. Place the filled bolillos on a baking sheet and bake for 10-15 minutes, until the bread is crispy and the filling is heated through.
7. Top with chopped cilantro and sliced avocado.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours (slow cooker) or 4 hours (high)
Temperature:
Slow cooker: Low for 8 hours or High for 4 hours
Oven: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 800mg
Sugar: 7g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Orange juice can be substituted with pineapple juice.
- Bolillos can be substituted with French bread or hoagie rolls.
Variations:
- Add sliced jalapeños for a spicy kick.
- Top with crumbled queso fresco for added flavor.
- Serve with a side of Mexican rice and beans.
Tips and tricks:
- Use a fork to shred the pork easily.
- Make sure to scoop out enough bread from the bolillos to make room for the filling.
- Toast the bolillos before filling them for added crunch.
Storage instructions:
Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the carnitas for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Carnitas-Filled Bolillos on a platter with a side of Mexican rice and beans.
Garnishes:
Top with chopped cilantro and sliced avocado.
Pairings:
Serve with a side of Mexican rice and beans.
Suggested side dishes:
Mexican rice and beans.
Troubleshooting advice:
If the pork is not tender enough, cook for an additional hour in the slow cooker.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Carnitas is a traditional Mexican dish that originated in the state of Michoacán.
Flavor profiles:
Savory, slightly spicy, and citrusy.
Serving suggestions:
Serve the Carnitas-Filled Bolillos with a side of Mexican rice and beans for a complete meal.
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Region: Mexican