Carnitas
Mexico
Courtesy of the American Diabetes Association®
February/March 2005
Traditionally this meat is boiled, then baked, but it's almost as delicious if you skip the baking step.
Serves: 8
Serving size: 1/2 cup
| 2 |
lb boneless pork loin |
| 1/2 |
tsp. cumin |
| 1/2 |
tsp. coriander |
| 1/2 |
tsp. oregano |
|
2 |
whole garlic cloves |
| 3-4 |
whole peppercorns |
| 1 |
medium onion, peeled and cut into chunks |
| 1 |
medium carrot, cut into chunks |
| 1. |
Place all ingredients in a large stockpot and add water to cover. Bring to a boil, then cover, reduce heat, simmer for 1-1½ hours. |
| 2. |
Shred or cut the meat into small pieces and use for tacos or enchiladas. You can freeze this filling in individual serving sizes and pop in the microwave to heat. |
Exchanges
3 Very Lean Meat
1/2 Fat |
|
| Calories . . . . . . . . . . . . . |
136 |
|
|
Calories from Fat . . . . . |
37 |
|
Total Fat . . . . . . . . . . . . . |
4g |
|
|
Saturated Fat . . . . . . . . |
1g |
|
Cholesterol . . . . . . . . . . . |
65mg |
|
Sodium . . . . . . . . . . . . . . |
47mg |
|
Carbohydrate . . . . . . . . . |
04g |
|
|
Dietary Fiber . . . . . . . . |
0g |
| |
Sugars . . . . . . . . . . . . |
0g |
|
Protein . . . . . . . . . . . . . . |
24g |
|
|
This Recipe is from the book Cocinando para Latinos con Diabetes (Diabetic Cooking for Latinos) by Olga V. Fusté, published by the American Diabetes Association (ADA). Visit the ADA store to order this and other ADA publications.
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