Description
Carnitas or Mexican Slow Cooker Pulled Pork is delicious served in tacos, over rice, or turned into a burrito bowl!
Yield: 11servings | Serving Size: 1/2 cup
Ingredients
2 1/2poundsboneless pork shoulder blade roast, trimmed
2teaspoonskosher salt
black pepper, to taste
6clovesgarlic, cut into thin slivers
1 1/2teaspoonscumin
1/2teaspoonsazon, homemade or packaged
1/4teaspoondry adobo seasoning, I used Goya
1/4teaspoondry oregano
3/4cupreduced sodium chicken broth
2-3chipotle peppers in adobo sauce, to taste
2bay leaves
Instructions
Season and brown the pork
Season the pork on both sides with salt and black pepper.
- Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.
- In a large skillet on high heat, brown pork on all sides for about 5 to 7 minutes.
Add pork to slow cooker
Place pork in slow cooker, and season generously with cumin, adobo, sazon, oregano on all sides.
- Pour chicken broth in the slow cooker, add the bay leaves and chipotle peppers to the broth.
- Cover and cook low for 8 hours.
- After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
Remove bay leaves and adjust salt and cumin to taste, as needed.
- Let it cook low for another 15-30 minutes to let the flavors meld.
Last Step:
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