Pork Carnitas with Apricots and Chipolte Chilies
This recipe comes from the 2007 Better Homes and Gardens â€œYour Best Recipeâ€? Contest. Prize winner Jamaine Batson of Salt Lake City, Utah, used Sun-Maid California Apricots, which are tangy-sweet and sun ripened to full flavor in the Central Valley of California. Just 1/4 cup (about 1-1/2 ounces) gives you a full serving of fruit and adds fiber and antioxidants to your diet. www.bhg.com
- 2 pounds boneless pork shoulder roast
- 1 large onion, chopped
- 1 cup Sun-Maid California Apricots, sliced
- 1 to 2 chipotle chilies in adobo sauce, chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried crushed oregano
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 1 (14-ounce) can chicken broth
- 1/2 cup orange juice
- 2 cups shredded cabbage
- 1 small bunch fresh cilantro, leaves removed from stems (1/2 cup)
- dairy sour cream
- warm corn tortillas
TRIM fat from meat. If necessary, cut meat to fit into a 3 1/2- to 4-quart slow cooker.
PLACE roast in slow cooker.
TOP with onion, apricots, chipotle chilies, garlic, cumin, chili powder, oregano, pepper and cinnamon.
POUR broth and orange juice over all.
COVER and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
REMOVE meat from the liquid and place on a cutting board.
SHRED meat with a fork.
SKIM fat from liquid in cooker.
RETURN meat to the liquid and stir to combine.
SEASON to taste with salt.
SERVE with cabbage, cilantro, sour cream and corn tortillas.
Makes 6 servings.
*Note: Because hot chili peppers, such as chipotles, contain volatile oils that can burn your skin and eyes, avoid direct contact with chilies as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water.