From:The Best of Cooking Light 9 (March 2008)
“Carnitas” is Spanish for “little meats.” This dish is simply small bits of port that simmer for a long period of time until tender. Carnitas are usually eaten with salsa or over a bed of rice. They can be used as a filling for tacos in place of ground beef. You can also make burritos with grated jicama, sliced roasted red peppers, and chopped avocado wrapped in soft corn or flour tortillas.

Ingredients:

  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into (1-inch) cubes
  • 2 bay leaves
  • 2 teaspoons olive oil
  • Cooking Spray
  • 2 cups chopped onion (about 2 medium)
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 chopped chipotle chile, canned in adobo sauce
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons fresh lime juice

 
Directions:

  1. Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat the pork. Refrigerate 8 hours or overnight.
  2. Heat oil in a large nonstick skillet over medium-high heat. Remove port from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove pork mixture from pan; set aside.
  3. Coat pan with cooking spray. Add onion and garlic; saute’ 5 minutes or until lightly browned. Stir in salt, cumin, and chile. Return pork to pan; and broth. Bring to a simmer; cover. Cook 2 hours or until port is very tender. Remove from heat; discard bay leaves. Stir in cilantro and juice.

    4.  
    Yield: 6 servings (serving size: 1/2 cup).

    Aprox Nutritional Information per serving
    Servings Amount per Serving Calories Fat Fiber
    6 1/2 cup 191 7.4g 1.2g