Pork Cornitas – 107.9 The Mix

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Pork Cornitas

INGREDIENTS:
Salt and Pepper
2 lbs pork shoulder
2 tsp dried oregano
2 tsp cumin
1 tbsp olive oil
1 tsp garlic powder
1 onion chopped
5 cloves minced garlic
1 jalapeno, seeded and ribs removed and chopped
1 orange, cut in half
1/2 cup orange juice
1/2 lime, juiced
1 can chicken broth
3 tbsp vegetable oil
Tortillas (corn or flour)
Taco fixings (cheese, sour cream, pic de gallo, etc)

Rub olive oil all over pork and sprinkle oregano, cumin, garlic powder, and salt and pepper. Rub the spices into the meat really well. Place the meat in the bottom of a crock pot. Top with the onion, cloves of garlic, chopped jalapeno, the orange halves, orange and lime juice. Add the can of chicken broth. Cover and heat on low for 7-9 hours.

Using 2 forks, shred the meat. Heat using vegetable oil in a frying pan. Fry shredded meat in portion sizes until crispy on one side. erve on tortillas with taco fixin’s.