Pork Carnitas With a Peachy Twist

Pork Carnitas With a Peachy Twist

Here's everything you need to make this mouthwatering slow cooker peach carnitas.  If you don't have a broiler, you can brown the carnitas in a frying pan heated over medium-high heat while stirring occasionally.

Ingredients

For the carnitas:
4 pounds boneless pork shoulder, cut into 2-inch chunks
1 1/2 tablespoons kosher salt
2 teaspoons dried oregano
1 yellow or white onion, peeled and quartered
1 medium peach, halved and pitted
8 peeled garlic cloves
3 bay leaves
1/2 cup water
2 tablespoons freshly squeezed lime juice

For the peach salsa:
1 pound peaches, small dice (about 2 cups)
1/4 cup finely chopped white onion
1/2 medium jalapeño (seeded if desired to reduce spiciness), finely chopped
2 tablespoons coarsely chopped fresh cilantro
1 teaspoon freshly squeezed lime juice
1/2 teaspoon kosher salt

For serving:
12 to 16 small corn or flour tortillas
Sliced avocado
Lime wedges
Hot sauce

Directions to Follow

Make the carnitas: Place the pork in 6-quart or larger slow cooker. Sprinkle with the salt and oregano, and toss to combine. Tuck the peach, onion, garlic, and bay leaves among the pork. Pour in the water and lime juice. Cover and cook until fork tender, about 8 hours on the LOW setting or 4 to 5 hours on the HIGH setting.

When the pork is ready, arrange a rack about 6 inches from the broiler and heat the broiler to high.

Next, use aluminum foil to line a rimmed baking sheet, and then place the pork on the sheet using tongs or a slotted spoon, discarding the juices or straining out the solids and then saving the juices. Now make the salsa. To do this, combine the ingredients in a medium-sized bowl, and then season to taste with salt and set aside so the flavors can meld.

After this, broil the carnitas for about 4 or 5 minutes, or until the a dark golden-brown crust forms on the carnitas. Flip and broil them on the other side for about 4 minutes, or until it's golden-brown as well. While you're doing this, either warm the tortillas one at a time over a gas burner, or stack them together and wrap in aluminum foil, and then place them in the oven to warm while you're browning the carnitas.

Now, place the pork in a serving bowl and then serve along with the warmed tortillas, peach salsa, avocados, lime wedges, and hot sauce.

Wow! These peach carnitas sound amazing? What do you think of adding peaches to your carnitas? Is this something you would try? Share your thoughts in the comment section below!

Article Source: The Kitchn

 





1 Comment

  1. Nora Kent
    Nora Kent August 02, 03:00

    Greatinfo thanks I really love recipes

    Reply to this comment

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