Mexican Slow Cooked Pork Carnitas

By joanmarie

Browning the pork first is essential so don't skip this step. Pork shoulder is very inexpensive and you can make a few meals out of this. Be sure to buy the boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. The prep for this is about 15 minutes the night before. Get it ready and refrigerate it so you simply take it out and plug it in when you get up. Serve this with tortillas, use in burritos, or simply have this with
cilantro lime rice. You can make your own Chipotles burrito bowl with lettuce, sour cream,
corn salsa,
guacamole, or whatever else you usually put in yours!

Ingredients

• 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
• 6 cloves garlic, cut into sliver
• cumin
• dry adobo seasoning (I used Goya)
• garlic powder
• 3/4 cup 99% fat free chicken broth
• 2-3 chipotle peppers in adobo sauce (to taste)
• 2 bay leaves

Preparation

Step 1

Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
Remove from heat and allow to cool.

Using a sharp knife,
insert blade into pork,
cutting small holes and
insert garlic slivers.
Season pork generously with cumin,
adobo and garlic powder all over.

Pour chicken broth in the crockpot,
add bay leaves and
chipotle peppers.
Place pork in crock pot and
cover.
Cook low for 8 hours. After 8 hours,
shred pork using two forks and combine well with the juices that accumalated at the bottom.
Remove bay leaves and
adjust salt and cumin (you will probably need to add more). Let it
cook another 15-30 minutes.