Pork Carnitas - Slow Cooked (Mexican Pulled Pork)

By Taraespo

Ingredients

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

Details

Servings 8

Preparation

Step 1

Season pork with salt and pepper and rub with olive oil. 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 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.

Get it ready and refrigerate the night before 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!