Pork Carnitas Preparation

This Citrus Pear favorite is perfect for tacos and salads. The whole family will request it again and again!

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Pork Carnitas Preparation

Included Ingredients

Pork, lime, orange juice, onion, salt, seasonings.

Groceries Needed

  • Whole wheat tortillas
  • Lime wedges
  • Cilantro
  • Additional taco toppings

Optional Additions

  • Cumin (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve in a tortilla or on a salad with desired toppings. Optional: After cooking, preheat broiler to high and position oven rack 6-8 inches from top. Transfer cooked meat to a cookie sheet. Pour strained liquid over meat and broil until brown and slightly crispy. Stir and broil again, being careful not to burn.

Alternative Serving Instructions:

Serve over nachos.

After shredding, crisp in the air fryer for 5 min at 400 F.

Make carnitas bowls with rice, guacamole, salsa, and cheese.

Low Carb Serving Suggestion:

Use butter lettuce as tortillas or use carb neutral tortilla options or make a "burrito bowl" using rice cauliflower.

Small

Meals feed 2-3

Oven

Thaw meal in refrigerator overnight. When thawed, place in an ovenproof baking dish, cover and bake at 350 F for 1 ½-2 hours or to an internal temperature of 145 F.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 145 F, natural pressure release. May add up to ¼ cup liquid before cooking to bring up to pressure.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 4-6 hours or to an internal temperature of 145 F. Remove meat and shred. Strain and save liquid.

Grill

Thaw meal in refrigerator overnight. Grill until cooked through to 145 F. Discard leftover sauce (DO NOT POUR OVER COOKED MEAT).

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ¾ tsp

Splash of lime juice

Salt and pepper, to taste

Medium

Meals feed 4-6

Slow Cooker

Cook on low 4-6 hours, or to an internal temperature of 145 F. Remove meat and shred. Strain and save liquid.

Pressure Cooker

Cook on manual for 40 minutes, or to an internal temperature of 145 F. Natural pressure release. May add ¼ cup liquid before cooking to bring to pressure. Remove meat and shred. Strain and save liquid.

Grill

Thaw meal in refrigerator overnight. Grill until cooked through to 145 F. Discard leftover sauce (DO NOT POUR OVER COOKED MEAT).

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ½ Tbsp

Splash of lime juice

Salt and pepper, to taste

Nutrition Facts

Serving Size | 0.5 cup
299 Calories | 18g Total Fat | 2.9g Carbs | 0.4g Fiber | 29.6g Protein | 1.2g Sugars | 3.6g Sat. Fat | 485mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.