My life has taken a very busy turn and due to this, I have not been cooking as much. When I do have more time to cook at home, I always make sure we eat healthy, affordable and delicious. Things are starting to calm down some on the home front and I made a goal this week - I will only cook using products I currently own. I am shopping in my pantry / fridge! Luckily, I had a few veggies left from my last trip to the store.
Supper for a Steal) and the theme was a budget supper, I knew I had to participate. Since I am not going to the grocery store this week, I had to make do with what was in my freezer. I found a nice 2.5lb Pork Loin and decided to make my version of Slow Cooker Pork Carnitas. I do not make carnitas the traditional way with frying the pork in oil. This is just as delicious and very healthy.
I also buy the majority of my meats in bulk. A10lb pork loin cost me anywhere from $15-$20 and I divide it into 8 pieces. I vacuum seal the meats so they stay good in the freezer for 4-6 months. This entire meal would have cost me less than $10.
Slow Cooker Pork Carnitas
Boneless pork loin - I used a 2.5lb roast
Seasonings to sear meat - onion powder, garlic powder, cumin, corriander, red pepper flakes, salt, pepper
1 medium onion
32oz of low sodium chicken broth
Juice of one lime
1/2 a jar of salsa verde
tortilla shells and toppings (sour cream, cheese, jalapeno)
Season the pork loin with the above dry ingredients. I do not have a specific measurement to it. Enough to give it a good dry rub. In a hot skillet, sear the meat, about 3 minutes each side. This will lock in the juices during the slow cooking process.
Slice the onion and place in the bottom of your slow cooker. Place the pork loin on top and pour the broth and lime juice around the meat. Set on high for 10 hours. After your meat has cooked for 10 hours, drain the juices out of the slow cooker and shred your meat. Combine the shredded meat with the salsa verde and put back into the slow cooker for 30 minutes.