I don’t know what happened to my one plug-in for all my recipes. I have Get Me Cooking and it’s a plug-in that keeps track of all your recipes and you can format it to put them in a fancy box like I have been doing for quite awhile now. I’m guessing that it won’t let me do that any more because it’s at the number of recipes it can hold. If that’s the case then I am bummed. Until then, I’ll just be posting recipes without it, until I can figure out what is going on.
I am going to come out and say, I do not like corn tortillas. I decided to give them another try since I haven’t for awhile, and I’m just going to stick with flour from now on. I assembled my pork tacos as you normally would with any taco, and since the pork ends up really juicy and moist in the end, the corn tortillas kind of just fall apart after awhile. I can’t stand that! Even with a soggy taco crust these pork carnitas were just delicious. Very spicy too and they’re pretty low in calories. Can’t wait to make some quesadillas with the leftover pork. I topped mine with cilantro,avocado, and pico de gallo. These are also Weight Watcher friendly!.
I got some of this syrup. I will be trying out many alcoholic drinks with it soon!
Recipe and Nutrition Info from the Slender Kitchen
Points Plus: 6
Nutritional Info: 224.9 calories, 7.7g of fat, 1.3g of carbohydrates, .1g of fiber, 25.8g of protein
2.5 lbs. pork shoulder,lean only, trimmed of fat
1 onion, diced
3-4 garlic cloves, minced
3/4 tsp salt
1/2 tsp. pepper
1 tsp oregano
1 tsp cumin
1-2 diced chipotle peppers and 2 tbsp adobo sauce
3/4 cup light beer or chicken broth
1-2 bay leaves
Season the pork with salt and pepper. Place it in the crockpot.
Mix together the remaining ingredients in a bowl and pour over the pork.
Cook for 6-8 hours on low until the pork is fork tender and easily shreds.
Preheat the oven to 500 degrees. Lay pork out in a single layer on a non-stick baking sheet. Roast for 4-5 minutes until the edges become crispy and toasted.