By Maisie St.+James
Preheat your oven to 275°F (135°C).
In a small bowl, mix together 1 teaspoon of cumin, 1 teaspoon of oregano, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub the spice mixture all over the shredded pork shoulder, ensuring it is evenly coated.
Heat 1 tablespoon of olive oil in a large oven-proof pot over medium-high heat. Add the pork and sear on all sides until browned, about 5-7 minutes.
Transfer the pot into the preheated oven, cover it with a lid, and let it roast for 3 to 3 1/2 hours until the pork is tender and easily shredded.
Remove the pot from the oven and let the pork rest for 10 minutes. Then, use two forks to shred the pork if necessary.
In a separate skillet over medium heat, add the 1/2 cup of roasted bell peppers to warm them through.
Squeeze the juice of 1/2 lime over the shredded pork, and then toss gently to combine.
Serve the roasted pork carnitas topped with the warmed roasted bell peppers. Optionally, garnish with lime wedges or fresh cilantro.
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This Mexican Main Course Dinner recipe is ready in 4 hours and features pork shoulder, shredded, roasted bell peppers, cumin and other delicious ingredients. Contains 330 calories total.
Preheat your oven to 275°F (135°C).
In a small bowl, mix together 1 teaspoon of cumin, 1 teaspoon of oregano, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub the spice mixture all over the shredded pork shoulder, ensuring it is evenly coated.
Heat 1 tablespoon of olive oil in a large oven-proof pot over medium-high heat. Add the pork and sear on all sides until browned, about 5-7 minutes.
Transfer the pot into the preheated oven, cover it with a lid, and let it roast for 3 to 3 1/2 hours until the pork is tender and easily shredded.
Remove the pot from the oven and let the pork rest for 10 minutes. Then, use two forks to shred the pork if necessary.
In a separate skillet over medium heat, add the 1/2 cup of roasted bell peppers to warm them through.
Squeeze the juice of 1/2 lime over the shredded pork, and then toss gently to combine.
Serve the roasted pork carnitas topped with the warmed roasted bell peppers. Optionally, garnish with lime wedges or fresh cilantro.
Calories per Serving: 330
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