Editors note: This recipe for Karin Calloway's crockpot carnitas was printed Jan. 16. It is being repeated today because an optional ingredient was omitted and the wrong photograph was printed with the column.
The recipe calls for simmering a pork tenderloin, sliced onion and jalapeno in a can of soda.
Strips of peel from a large orange may be included in this dish. Mrs. Calloway suggests using a vegetable peeler to pull the four 1-inch-wide strips of peel from the orange. The strips should be about 3 inches long.
The orange strips should be added to the crockpot with the other ingredients. Mrs. Calloway said they practically disintegrate in the cooking and don't need to be fished out before serving.
Also, up to 2 teaspoons each of fresh minced garlic and dried oregano can be added to taste.
The carnitas can be served rolled into flour tortillas or in taco shells. Topping options include pico de gallo, guacamole or shredded cheese with a bit of taco sauce.
1 1/2 to 2 pounds pork tenderloin, cut into 2-inch cubes
1 medium onion, peeled and sliced
1 fresh jalapeno pepper, seeded and sliced
4 large strips of peel from half an orange (optional)
1 12-ounce can Dr Pepper, Mr Pibb or Coca-Cola
16 fajita-size flour tortillas
Pico de gallo (recipe follows)
Combine pork, onion, jalapeno, orange peel and soda in a crockpot. Cover and cook on low for 8 hours. Uncover and shred the meat using 2 forks. Serve on flour tortillas and top with pico de gallo, if desired.
Makes 8 servings (2 tortillas and 1/8 of the meat per serving).
PICO DE GALLO
1 large tomato, cored and chopped
1 medium onion, finely chopped
1/2 jalapeno pepper, seeded and finely chopped, or to taste
1/2 cup fresh cilantro leaves, chopped
1 tablespoon fresh lime juice
Salt and pepper to taste
Combine all ingredients in a small bowl, seasoning to taste with salt and pepper. Cover and refrigerate until ready to use.
Makes 1 1/2 cups.
Nutritional data per serving: 339 calories, 30.3 grams protein, 35 grams carbohydrates, 2.5 grams fiber, 7.9 grams fat, 2.4 grams saturated fat, 72 milligrams cholesterol and 360 milligrams sodium.
Note: this recipe was analyzed using 2 pounds of pork, two fajita-size flour tortillas and includes the pico de gallo.
Karin Calloway is the online chef for Viking Range Corp. (www.vikingrange.com) and a member of the International Association of Culinary Professionals. You can write her in care of The Augusta Chronicle Newsroom, PO Box 1928, Augusta, GA 30903. Or send e-mail to firstname.lastname@example.org.
|Fat: 7.9 g|
|Saturated Fat: 2.4 g|
|Protein: 30.3 g|
|Fiber: 2.5 g|
|Carbohydrates: 35 g|
|Sodium: 360 mg|
|Cholesterol: 72 mg|
|Nutrient analysis provided by Fran Frye, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to email@example.com.|