In Mexico, huge copper cauldrons simmer chunks of pork into savory, ultra-tender carnitas. This garlicky sauce helps you transform pork shoulder into delicious ultra-tender carnitas at home. Serve it with guacamole or in tacos.
All natural. No preservatives. No gluten ingredients used. Not intended for microwave use.
Ingredients: Lime juice from concentrate, onion, orange juice from concentrate, garlic, expeller pressed canola oil, hatch green chiles, chipotle chile, cilantro, salt, black pepper, paprika, evaporated cane juice, cumin, xanthan, coriander, citric acid, calcium chloride.
Recommended Use: SLOW COOKED PORK CARNITAS:You will need 2 lbs. boneless pork shoulder roast, cut into large chunks, 1 pouch FronteraŽ Garlicky Carnitas Slow Cook Sauce. 1. Heat: Preheat oven to 325 degrees. 2. Slow Cook: Heat 2 tablespoons oil over high heat in 4 quart dutch oven. Add pork; cook until browned on all sides. Stir in sauce and 1˝ cups water. Cover tightly; put into oven. Bake until fork tender, usually 2 to 2˝ hours. 3. SERVE:Skim fat from pan juices. Use a fork to pull meat into large shreds. Mix meat with pan juices. Season to taste with salt. Serve in warm tortillas with chopped cilantro and guacamole or diced avocado. Serves 6.
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Pork Carnitas Sliders with Red Onions
2 pounds boneless pork shoulder, cut into 3 or 4 large pieces
1. Up to 2 days in advance, prepare pork according to Frontera Carnitas package directions using either a slow-cooker or the Dutch oven. Reheat if working in advance. Pull cooked pork into large shreds. Season with salt.
2. Mix the sliced red onion and lime juice in small bowl. Season with salt to taste. Refrigerate covered up to 2 days.
3. Split buns or rolls; spread a thin layer of black bean spread on the bottom half and a thin layer of mustard on the top half of each bun.
4. Top the black beans with a generous mound of shredded carnitas and red onions. Put tops of buns in place. Serve.
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