Pat pork dry with paper towels. Stir together olive oil, brown sugar and carnitas seasoning in a small bowl. Rub mixture onto all sides of pork roast. Place roast in a 6-quart slow cooker.
Cooked in a slow cooker on high for five to six hours, this Tex-Mex soup will have melt-in-your-mouth pork ready to eat when you get home.
Servings and Ingredients
|1 (2- to 2-1/4-lb.) boneless pork shoulder blade roast|
|2 tbsp. Gustare Vita olive oil|
|2 tbsp. packed Hy-Vee brown sugar|
|1 (1-oz.) pkg. Good Graces gluten-free carnitas seasoning|
|1 (32-oz.) container Hy-Vee vegetable stock|
|1 (24-oz.) bottle mild salsa verde|
|1 (4-oz.) can Hy-Vee diced green chiles|
|1 medium white onion, chopped|
|½ c. fresh orange juice|
|1 (15.25-oz.) can Hy-Vee no salt added whole kernel corn, drained|
|1 (15-oz.) can Hy-Vee no salt added black beans, drained and rinsed|
|Thinly sliced avocado, for garnish|
|Sliced jalapeño peppers, for garnish|
|Fresh cilantro, for garnish|
|Hy-Vee sour cream, for garnish|
|Crumbled cotija cheese, for garnish|
|Hy-Vee Santa Fe style tortilla strips, for garnish|
|Lime wedges, for serving|
Things To Grab
- Paper towels
- 6-quart slow cooker
- Rimmed baking pan
- 2 forks
- Serving bowls
Add vegetable stock, salsa verde, green chiles, onion and orange juice to a slow cooker. Cover and cook on HIGH for 5 to 6 hours or until pork is very tender.
Remove roast from slow cooker; place in a rimmed baking pan. Using two forks, coarsely shred pork. Return shredded pork to slow cooker. Stir in corn and black beans. Cover and cook on HIGH for 10 minutes more or until heat through.
To serve, ladle soup into serving bowls. Garnish as desired. Serve with lime wedges, if desired.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 71mg
- Sodium: 1617mg
- Total Carbohydrates: 33g
- Protein: 30g