Mexican Pork Roast &/Or Crockpot Carnitas Recipe

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Mexican Pork Roast &/Or Crockpot Carnitas
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Ingredients
13
Count
Nutrition
609
Calories
Total time
1620
Minutes
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Ingredients:

Directions:

  1. If preparing as a roast:.
  2. Place roast in a bowl large enough to hold it plus several cups of liquid (marinade).
  3. Grind/blend together all ingredients (except jalapenos and pork) in a blender, immersion blender, mini chopper, or food processor. When mixed and well-blended, pour over pork. The marinade should almost cover the pork- if it doesn't, add more OJ and milk until it's almost covered.
  4. Cover and marinate the pork in the fridge for 12-24 hours. Turn every few hours.
  5. When ready to cook the piggy, preheat oven to 400 degrees.
  6. Place pork in a greased (or PAM'd) roasting pan (I sometimes use a roasting rack inside a pan) with the fatty side UP.
  7. Bake pork at 400 until the top gets crispy and brown.
  8. Once the top has browned, cover the roast with foil and place back in the oven. Depending on how you like to cook your meat, you could lower the temp slightly for a longer cooking time.
  9. Baste the roast every 30 minutes or so to help infuse it with deliciousness (optional).
  10. Cooking time will vary widely depending on the size of your roast. I usually get a 10-lb roast, which takes 2-3 hours usually to cook.
  11. Once your roast is at your ideal temp (145*-160*), take from the oven.
  12. If you'd like to serve it as a roast now, let it rest for 15 or 20 minutes and then slice it. It will be fairly tender but should hold together well for slicing.
  13. Leftovers freeze well! Just throw any leftovers (including the bone) into the crockpot on low with a few sliced jalapenos, shred with 2 forks, and you'll have carnitas! I serve my carnitas with pan-fried corn tortillas, chopped red onion, cilantro, and a lime wedge.
  14. ***If you're planning on starting this in the crockpot for Carnitas, you will not need to add the whole amount of liquids. This roast is very fatty and will create a lot of its own juice. Pour the marinade in to the crock, leaving 3 or 4 inches clear at the top. Add sliced jalapenos (if desired). Cover and cook on low for 6-8 hours until cooked and falling apart. Shred with 2 forks, throw the bone away, and enjoy!***.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 608.76 Kcal (2549 kJ)
Calories from fat 241.15 Kcal
% Daily Value*
Total Fat 26.79g 41%
Cholesterol 248.92mg 83%
Sodium 1355.58mg 56%
Potassium 1506.83mg 32%
Total Carbs 10.86g 4%
Sugars 6.89g 28%
Dietary Fiber 0.52g 2%
Protein 76.77g 154%
Vitamin C 41.2mg 69%
Iron 4.9mg 27%
Calcium 104.6mg 10%
Amount Per 100 g
Calories 120.99 Kcal (507 kJ)
Calories from fat 47.93 Kcal
% Daily Value*
Total Fat 5.33g 41%
Cholesterol 49.47mg 83%
Sodium 269.43mg 56%
Potassium 299.49mg 32%
Total Carbs 2.16g 4%
Sugars 1.37g 28%
Dietary Fiber 0.1g 2%
Protein 15.26g 154%
Vitamin C 8.2mg 69%
Iron 1mg 27%
Calcium 20.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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