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Slow Cooker Pork Carnitas Cheese Dip

Yield: 4 servings | Prep Time: 30 minutes | Cook Time: 8 hours, 30 minutes | Total Time: 9 hours

Ingredients

Pork:

  • 4 lbs. pork shoulder, trimmed and cut into 3-in. pieces
  • 1 Tbsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. oregano, dried
  • 2 tsp. cumin, ground
  • ½ tsp. chile powder
  • ½ tsp. paprika
  • 2 Tbsp. olive oil
  • 1 cup orange juice
  • 1 cup Holland House® White Cooking Wine
  • 8 oz. onion, diced
  • 4 cloves of garlic, smashed

 

Cheese Dip:

  • 10 oz. roasted tomato salsa
  • 2 oz. Holland House® White Cooking Wine
  • 10 oz. black beans, drained and rinsed
  • 10 oz. corn, drained and rinsed
  • 4 oz. cream cheese
  • 4 oz. sour cream
  • 2 cups Mexican cheese blend
  • 1 bag of chips
  • ¼ cup scallions, sliced
  • 1 lb. of cooked carnitas
  • chips
  • fresh vegetables
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Directions

Pork:

  1. Combine salt, pepper, oregano, cumin, chile powder and paprika and rub on pork shoulder with olive oil. 
  2. Add to crock pot and cover with orange juice, Holland House® White Cooking Wine, onions and garlic. 
  3. Cook on high for 8 hours. 
  4. Remove pork and shred.

Cheese Dip:

  1. In crock pot combine salsa, Holland House® White Cooking Wine, black beans, corn, cream cheese and sour cream and combine. 
  2. Cover and cook on high until heated through for 1 hour or until all melted. 
  3. Stir in Mexican cheese and carnitas and garnish with scallions. 
  4. Keep warm on low and serve with chips and fresh vegetables.

Bold Boost #14: Pour ½ cup of Holland House® White Cooking Wine in your pan during the last 2 minutes of roasting for juicy chicken bursting with flavor.

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