Tangy cherries simmer with cumin- and cinnamon-rubbed pork shoulder to create a not-your-ordinary taco recipe.

Kate Ramoss
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
30 mins
total:
5 hrs 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine 1 teaspoon kosher salt, the cumin, oregano, 1/2 teaspoon chile powder, the black pepper, and cinnamon. Add pork; toss to coat.

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  • Spread manteca or coconut oil in the bottom of a 3 1/2- to 4-quart slow cooker. Place pork on top. Add 1 1/2 cups cherries and the garlic. Cover and cook on high 4 to 5 hours or low 8 to 10 hours.

  • Meanwhile, for salsa, chop remaining 2 cups cherries. In a medium bowl combine chopped cherries, onion, cilantro, lime juice, 1 teaspoon kosher salt, and remaining 1/2 teaspoon chile powder. Chill, covered, until serving time.

  • Preheat broiler. Using a slotted spoon, remove pork to a shallow baking pan. Using two forks, shred pork. Spread evenly. Broil 4 inches from heat for 4 minutes.

  • Remove cherries and garlic from slow cooker with a slotted spoon; stir into crisped pork. Serve mixture in warm tortillas with cherry salsa, additional cilantro and red onion, sliced radishes, and lime wedges. Serves 6.

*

Traditionally carnitas are cooked in manteca (fresh lard). Avoid the shelf-stable lard on grocery store shelves; instead look in the deli section of a Latin market. If you can't find fresh lard, use coconut oil.

Nutrition Facts

442 calories; fat 11g; cholesterol 125mg; saturated fat 4g; carbohydrates 41g; mono fat 3g; poly fat 2g; insoluble fiber 6g; sugars 13g; protein 45g; vitamin a 123.3IU; vitamin c 13.7mg; thiamin 1.7mg; riboflavin 1.2mg; niacin equivalents 11mg; vitamin b6 1.5mg; folate 13.8mcg; vitamin b12 1.1mcg; sodium 492mg; potassium 1095mg; calcium 90mg; iron 3.5mg.
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