Pork Carnitas With Apricots and Chipotle Chilies: Mom Meals

April Peveteaux

pork carnitas with sun-maid raisinsFrom sunup to sundown, there's a raisin or apricot recipe on Sun-Maid's website to make your mouth water.

I had no idea a kid snack could be so diverse.

I'm going to try the Easy Raisin Walnut Biscotti this weekend, and this amazing-looking recipe for pork carnitas tonight. Mmmm, fruity goodness.

Pork Carnitas With Apricots and Chipotle Chilies

This recipe comes from the 2007 Better Homes and Gardens "Your Best Recipe” Contest. Prize winner Jamaine Batson of Salt Lake City, Utah, used Sun-Maid California Apricots, which are tangy-sweet and sun-ripened to full flavor in the Central Valley of California. Just 1/4 cup (about 1 1/2 ounces) gives you a full serving of fruit and adds fiber and antioxidants to your diet.


  • 2 pounds boneless pork shoulder roast
  • 1 large onion, chopped
  • 1 cup Sun-Maid California Apricots, sliced 
  • 1 to 2 chipotle chilies in adobo sauce, chopped 
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried crushed oregano
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 (14-ounce) can chicken broth
  • 1/2 cup orange juice
  • Salt
  • 2 cups shredded cabbage
  • 1 small bunch fresh cilantro, leaves removed from stems (1/2 cup)  
  • Dairy sour cream 
  • Warm corn tortillas


TRIM fat from meat. If necessary, cut meat to fit into a 3 1/2- to 4-quart slow cooker.

PLACE roast in slow cooker.

TOP with onion, apricots, chipotle chilies, garlic, cumin, chili powder, oregano, pepper, and cinnamon.

POUR broth and orange juice over all.

COVER and cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours.

REMOVE meat from liquid and place on a cutting board.

SHRED meat with a fork.

SKIM fat from liquid in cooker.

RETURN meat to liquid and stir to combine.

SEASON to taste with salt.

SERVE with cabbage, cilantro, sour cream, and corn tortillas.

Makes 6 servings.

*Note: Because hot chili peppers, such as chipotles, contain volatile oils that can burn your skin and eyes, avoid direct contact with chilies as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water.


Image via Sun-Maid

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