CARNITAS

3 lbs pork roast
Water
1 large yellow onion, sliced
2 cloves garlic, peeled and smashed
1 Tbs dried oregano
1 Tbs cumin
Garlic powder or salt to taste
Flour tortillas
Condiments: fresh cilantro, sliced onions, limes, salsa, sour cream,
Guacamole, tomato, cheese

1. In the morning, place the pork in the crock pot and cover mostly with
water. Add onions, garlic, oregano, and cumin into the water and around pork
Turn crock pot on high for several hours (5-6), or cook on low for at least
8 hours.

2. Just before serving, remove meat from crock pot with a slotted spoon and
place in a foil lined pan. Meat should literally fall off the bone. Reserve
some of the onions and discard water. Sprinkle the meat with garlic powder.
Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the
outside. Watch so that it does not burn.

3. Remove from the broiler. Shred meat with two forks, discarding any fat
that remains. Place in casserole dish and add reserved onions. Keep warm
until ready to serve.

4. When ready to serve, place meat and all condiments in bowls that can be
self-served, either buffet style or on the table.

Servings: 10

Cooking Tips
*Fresh tortillas are fun to use… find them in the dairy section of most
markets. Cook the tortillas and keep them hot in a tortilla keeper.
**Leftover meat freezes well and is delicious served with barbecue sauce on
buns.

Nutritional Information (meat only)
Per Serving
Calories 270
Calories from Fat 148
Total Fat 16g
Saturated Fat 5.5g
Cholesterol 80mg
Sodium 60g
Potassium 569mg
Carbohydrates 2g
Dietary Fiber .5g
Sugar .5g
Net Carbs 1.5g
Protein 28g

WW POINTS: 7