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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1/2 tsp. oregano
- 1/2 tsp. ground coriander
- 1/4 tsp. canela
- 2 bay leaves
- 2 cups water
- 1 vegetable bouillon
- 3 lb. pork (country style boneless)
- chopped fresh cilantro
- diced onion
- hot sauce
- radish (Sliced)
- lime wedges
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Directions
- Put salt, garlic powder, cumin, oregano, coriander and cinnamon in a bowl and mix. Coat pork in spice mixture so that they’re evenly coated.
- In the crockpot place about 2 bay leaves at the bottom and set pork on top. Pour 2 cups of water and ground bouillon around pork. Cook on low for about 8 to 10 hours or on high for about 4-5 hours.
- Preheat oven at 400 degrees Fahrenheit when the pork falls apart with a fork. Place pork chunks in a pan with juice and bake for 20 minutes until it gets a little crispy. Finish shredding the pork carnitas and it’s ready for tacos!
NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium830mg35% |
| Potassium1350mg39% |
| Protein76g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A2% |
| Vitamin C20% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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