Slow Cooker Carnitas

My slow cooker has not been getting a lot of use this summer. It is hard to find recipes that are not heavy when using it. But there is one dish that runs all year round to everyone's delight, tacos. I am all about easy dinners that taste like you slaved. These carnitas are in the slow cooker in fifteen minutes and at the end of the day you have tender, flavorful meat to pile onto tortillas with your favorite toppings. 

Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Skinny Taste
Servings: 8 

  • 2.5 lb pork shoulder blade roast, lean
  • 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, I take the seeds out)
  • 2 bay leaves


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 peppersPlace 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 


Serve warm with tortillas, fresh chopped cilantro, avocado,

lime and all your favorite toppings. 


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