Chimichangas De Carnitas Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine pork shoulder, onion, garlic, orange juice, lime juice, and spices.
• STEP 2.Cook on low heat for 8-10 hours until the pork is tender and easily shreds.
• STEP 3.Remove the pork from the slow cooker and shred it using two forks.
• STEP 4.Heat oil in a pan and fry the shredded pork until crispy.
• STEP 5.Place a portion of the crispy pork in the center of a tortilla and fold it into a burrito shape.
• STEP 6.Secure the edges with toothpicks and deep-fry the chimichangas until golden brown.
• STEP 7.Remove the toothpicks and serve the chimichangas with salsa, guacamole, and sour cream.

Cooking Tips

• You can use store-bought carnitas or leftover pulled pork for convenience.
• Make sure to remove excess moisture from the shredded pork before frying to achieve crispiness.
• Serve the chimichangas immediately after frying for the best texture.

Storage and Serving

• Chimichangas are best enjoyed fresh and crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the chimichangas in an oven or air fryer to regain crispiness before serving.