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INGREDIENTS
60 ml (4 tbsp.) olive oil
1 kg (2.2 lbs) boneless pork shoulder
1 onion, chopped
2 cloves garlic
2 adobo peppers in their sauce, chopped
250 ml (1 cup) chicken broth
60 ml (¼ cup) frozen orange juice concentrate
15 ml (1 tablespoon) ketchup
5 ml (1 tsp.) ground cumin
5 ml (1 tsp.) salt
3 ml (½ tsp.) ground pepper
15-30 ml (1-2 tbsp) cornstarch
30-45 ml (2-3 tbsp) water
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DIRECTIONS
In a large nonstick skillet, heat half the oil.
Sear the piece of meat on all sides, until nicely browned. Season with salt and pepper. Set aside in slow cooker.
In the same skillet, heat the rest of the oil. Cook the onion and garlic for 2 minutes.
Add Adobo peppers and sauce. Cook for 1 minute.
Moisten with the chicken broth. Add orange concentrate, ketchup, cumin, salt, and pepper. Bring to a boil. Cook for 1 minute.
Pour the liquid mixture over the piece of meat in the slow cooker.
Cook 5:30 to 6 hours on high heat mode.
When the meat is well cooked, remove the piece from the sauce and reserve the meat on a plate.
In a bowl, combine cornstarch and water.
Add this mixture to the hot sauce in the slow cooker. Bring to a boil and cook until thick and creamy. To book.
Shred the piece of pork and put in the hot sauce.
Serve pork Carnitas in a serving dish and top with your favorite taco toppings.