Poblano & Onion Carnitas

Ingredients

2 1/2 to 3 pound pork loin center cut roast
2 Tbsp steak seasoning (Kosher salt, black and red pepper, garlic flakes, paprika)
1 tsp chili powder
2 Tbsp extra virgin olive oil
3 poblano peppers
1 yellow onion
2 garlic cloves, peeled and chopped
1/4 cup low-sodium chicken stock or broth

morada_produce_recipes_poblana_and_onion_carnitas

Instructions

STEP 1

Cover all sides of the pork loin with the steak seasoning and chili powder.

STEP 2

In a large skillet, heat oil over medium heat and place the pork loin in the pan. Sear the meat for 3 to 5 minutes until browned. Repeat with all sides until the entire roast is seared.

STEP 3

Place in a slow cooker, fat side up.

STEP 4

Cut the poblanos and onions in half rings and place in the same skillet as the meat was seared in. Add the garlic. Stir and sauté for 5 minutes until barely cooked but picks up any remaining flavor that the pork loin had previously left.

STEP 5

Place the peppers and onions on top of the roast in the slow cooker and add the chicken stock or broth. Cover and cook on low for 8 hours or high for 4 hours.

STEP 6

Once finished, remove the pork loin and shred with a fork. Serve on a warm toasted tortilla and top with the remaining poblanos and onions and whatever else you choose.