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Katy on 6.20.2014
This was amazing! We made it for dinner last night and had the leftovers for lunch today. We made ours a little more spicy. 
Pork Carnitas with Chipotle BBQ Sauce and Slaw
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Description
Sweet and smoky pork with citrus, tangy slaw.
Ingredients
- FOR THE PORK CARNITAS:
- 4 whole Bone-in Pork Chops
- 1 cup Orange Juice
- 1 cup Pineapple Juice
- 3 cloves Garlic
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Chili Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Ground Pepper
- FOR THE BBQ SAUCE:
- 1 cup Ketchup
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Dijon Mustard
- ½ cups Distilled White Vinegar
- ½ cups Orange Juice
- 2 Tablespoons Honey
- 1 Tablespoon Salt
- 1 Tablespoon Ground Pepper
- 1 Tablespoon Chili Powder
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Ground Cumin
- 2 Tablespoons Finely Chopped Chipotles In Adobo
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- FOR THE SLAW:
- 2 cups Chopped Green Cabbage
- 1 cup Thinly Sliced Red Onion
- ½ cups Cilantro, Shredded
- 2 whole Limes, Juiced
- ½ cups Nonfat Plain Greek Yogurt
- FOR SERVING:
- Corn Tortillas
- Chips And Salsa
Preparation
1. Lay pork chops in the slow cooker. Add the juices, garlic and seasoning evenly over the pork chops. Place lid on slow cooker and turn the slow cooker on low for 6 hours, rotating pork chops halfway through. Once done, let pork chops cool slightly and shred into bite-sized pieces.
2. Add all BBQ sauce ingredients into a medium sauce pan and whisk. Bring up to a simmer and cook for 15 minutes, until thickened. Remove from heat and add the pork to the BBQ sauce and toss together.
3. For the slaw, chop the cabbage and red onion. Place in a medium bowl and add cilantro. Add lime juice and Greek yogurt. Toss together until evenly distributed.
4. Serve in corn tortillas with chips and salsa.
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In Good Flavor on 5.5.2014
This sounds really good. I’m adding it to my recipe box. Thanks for sharing!