Pork Carnitas (Slow Cooker Mexican Pulled Pork)
"Slow Cooker Pork Carnitas, also known as Mexican Pulled Pork, is an exceptional dish that shines in any form—whether you fill a tortilla, create a taco, or craft a delightful burrito bowl!"
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Ingredients
- 2 1/2 pounds boneless pork shoulder blade roast
- black pepper
- 6 cloves garlic
- 1 1/2 teaspoons cumin
- 1/2 teaspoon sazon
- 1/4 teaspoon dry adobo seasoning
- 1/4 teaspoon dry oregano
- 3/4 cup reduced sodium chicken broth
- 2-3 chipotle peppers in adobo sauce
- 2 bay leaves
- 2 teaspoons kosher salt
Instructions
- 1
Generously sprinkle salt and black pepper over both surfaces of the pork.
- 2
With a sharp knife, create small incisions in the pork and tuck garlic slivers deep into the cuts until they are no longer visible.
- 3
In a large skillet heated to high, sear the pork on all sides for approximately 5 to 7 minutes until it develops a nice brown crust.
- 4
Transfer the pork to the slow cooker and liberally season it with cumin, adobo, sazon, and oregano on all surfaces.
- 5
Pour the chicken broth into the slow cooker, then add the bay leaves and chipotle peppers to the liquid.
- 6
Cover the slow cooker and set it to low, allowing it to cook for 8 hours.
- 7
Once the cooking time is complete, use two forks to shred the pork and mix it thoroughly with the juices that have collected at the bottom.
- 8
Discard the bay leaves and taste the mixture, adjusting the salt and cumin as needed.
- 9
Allow it to simmer on low for an additional 15 to 30 minutes to enhance the flavor integration.
Nutrition Information
Notes & Tips
- Leftovers can be refrigerated 4 to 5 days, and reheated to be used in sandwiches, tacos, enchiladas, etc. Or freeze it up to 3 months.
- If you want to crisp up your carnitas, you can spray a skillet and add the shredded pork and brown them a bit before eating.