| fast prep | Make Ahead | Calorie Smart

mexican carnitas

prep: 30 minutes | cook: 2 hours 15 minutes | MAKES: 10 servings (½ cup each)

• 2 Tbsp. vegetable oil
• 3 lb. boneless pork shoulder roast, trimmed of fat and cut into 1½-inch pieces
• ⅓ cup chopped onion
• 3 cloves garlic, minced
• 1 orange
• 2 cups water
• 4 sprigs fresh thyme
• 1 tsp. salt
• 1 tsp. dried Mexican oregano or regular oregano, crushed
• ½ tsp. crushed red pepper
• 2 bay leaves
• Flour tortillas (optional)
• Lime wedges (optional)
• Sliced fresh jalapeño chile peppers (optional) (tip)
• Guacamole (optional)

1. In a 4-qt. pot heat oil over medium-high heat. Brown meat, half at a time, in the hot oil, stirring to brown evenly. Remove meat from pot. Add onion and garlic to pot and cook until lightly browned and tender. Return meat to pot.

2. Remove 1 tsp. zest and squeeze ⅓ cup juice from orange. Add the orange zest and juice and the next six ingredients (through bay leaves) to pot. Bring to boiling; reduce heat. Simmer, covered, 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered, 15 to 20 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves.

3. Use a slotted spoon to transfer meat to a serving bowl. If desired, serve on tortillas with lime wedges, chile peppers, and guacamole.

TO MAKE AHEAD: Prepare carnitas as directed. Transfer carnitas to an airtight container; cool slightly. Cover and store in the refrigerator up to 3 days or freeze up to 3 months. To serve, thaw carnitas overnight in the refrigerator if frozen. Reheat in a heavy pot over medium heat, stirring occasionally, or heat in a slow cooker on high 2 hours.

PER SERVING: 204 cal., 7 g fat (2 g sat. fat), 84 mg chol., 307 mg sodium, 2 g carb., 0 g fiber, 1 g sugars, 31 g pro.