Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Ana Frias of Muy Delish puts a light and healthy spin on pork carnitas, topped with a bright pineapple salsa.
Lean pork transforms carnitas into the perfect light-and-healthy meal. Photo: Ana Frias
Healthy Pork Carnitas With Pineapple Salsa
1 tablespoon olive oil
½ tablespoon dried oregano
1 tablespoon cumin
1 tablespoon kosher salt
1 teaspoon ground pepper
1 tablespoon chipotle pepper in adobo sauce, chopped
2 pounds pork tenderloin, cut into small chunks
2 bay leaves
½ medium onion, chopped
3 garlic cloves
¾ cup orange juice
Corn tortillas, to serve
Sliced avocado, to serve
Pickled onions, to garnish
Pineapple salsa (recipe below)
Coat the slow cooker with cooking spray.
In a small bowl, mix the olive oil, oregano, cumin, salt, ground pepper, and chipotle pepper. Add the pork tenderloin and cover with the spice mixture, ensuring that it’s coated well. Add to slow cooker, along with bay leaves, onions, garlic, and orange juice. Cook for 3 to 4 hours on high or 5 to 6 hours on low, until the pork is fork tender.
Remove the pork from the slow cooker to a large bowl. Discard all of the juice and mixture from the slow cooker.
Shred the pork using two forks. Place the shredded pork on a cooking sheet and broil until the meat starts to get a little crispy, watching closely so that the pork does not burn.
Serve carnitas on corn tortillas, top with avocado, pickled onions, an pineapple salsa.
Makes 3 cups
½ red pepper
1 tablespoon olive oil
1 cup fresh or canned pineapple, diced
2 roma tomates, diced
¼ cup white or red onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
¼ cup fresh cilantro, finely chopped
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
Ground pepper, to taste
Roast red pepper: Brush lightly with olive oil and place on a heated grill or directly on the gas stove burner. Grill until the skin is completely wrinkled and the peppers are charred, turning them twice during roasting. This will take about 10 minutes.
Remove from grill/stove and immediately cover tightly with aluminum foil. Set aside for 10 minutes, or until the pepper is cool enough to handle. Remove the peels and seeds. Chop finely.
In a large bowl, combine all ingredients and toss to combine. Cover and refrigerate until ready to serve.
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