Mexican slow-cooked pork carnitas

By 1For_Him

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.

Ingredients

• 2.5 lb pork shoulder blade roast, lean, all fat removed (or 3 lbs pork sirloin roast)
• can of diced green chilies
• 6 cloves garlic, minced
• cumin
• dry adobo seasoning (I used Goya)
• garlic powder
• chili powder, oregano, cilantro
• 3/4 cup 99% fat free chicken broth
• 2-3 chipotle peppers in adobo sauce (to taste)
• 2 bay leaves
• (Adobo Seasoning: 2 T salt, 1 T paprika, 2 tsp black pepper, 1 1/2 tsp onion powder, 1 1/2 tsp dried oregano, 1 1/2 tsp cumin, 1 tsp garlic powder, 1 tsp chili powder - Makes 7 T seasoning)

Details

Adapted from skinnytaste.com

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, as well as other spices.

Pour chicken broth in the crockpot, add bay leaves, green chilies, 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 accumulated 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.

Serve with: corn tortillas, cheese, shredded lettuce, salsa, sour cream, avocado, black olives, Mexican rice, Black beans, etc.