Pork Carnitas with Caramelized Onions & Chipotle

Yield: 6     (serving size: 1/2 cup)

2 tsp. chopped fresh oregano

1 tsp. freshly ground black pepper

1 1/2 lbs. boneless Boston butt pork roast, trimmed & cut into (1-inch) cubes

2 bay leaves

2 tsp. olive oil

cooking spray

2 cups chopped onion (about 2 medium)

6 garlic cloves, minced

1 tsp. salt

1/2 tsp. ground cumin

1 choopped chipotle chile, canned in adobo sauce

1 (14 oz. can) fat-free, less-sodium chicken broth

1 tbsp. chopped fresh green onion

2 tsp. fresh lime juice

  1. Combine first (4) ingredients in a large zip-top plastic bag; seal and shake to coat pork. Refrigerate 8 hours or overnight.
  2. Heat oil in a large nonstick skillet over medium-high heat. Remove pork from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove from pan.
  3. Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes or until lightly browned. Stir in salt, cumin and chile. Return pork to pan, and add broth. Bring to simmer; cover. Cook 2 hours or until pork is very tender. Remove from heat; discard bay leaves. Stir in green onion and juice.

CALORIES 191 (35% from fat); FAT 7.4g (sat. 2.2g); CHOL 8.3mg; SOD 631mg; CARB 8.3g; FIBER 1.2g; PROTEIN 21.7g

Based on recipe from Cooking Light magazine, January 2007

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