Description

Carnitas or Mexican Slow Cooker Pulled Pork is delicious served in tacos, over rice, or turned into a burrito bowl!

Yield: 11servings | Serving Size: 1/2 cup

Ingredients

2 1/2poundsboneless pork shoulder blade roast, trimmed

2teaspoonskosher salt

black pepper, to taste

6clovesgarlic, cut into thin slivers

1 1/2teaspoonscumin

1/2teaspoonsazon, homemade or packaged

1/4teaspoondry adobo seasoning, I used Goya

1/4teaspoondry oregano

3/4cupreduced sodium chicken broth

2-3chipotle peppers in adobo sauce, to taste

2bay leaves

Instructions

Season and brown the pork

Season the pork on both sides with salt and black pepper.

• Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.

• In a large skillet on high heat, brown pork on all sides for about 5 to 7 minutes.

Add pork to slow cooker

Place pork in slow cooker, and season generously with cumin, adobo, sazon, oregano on all sides.

• Pour chicken broth in the slow cooker, add the bay leaves and chipotle peppers to the broth.

• Cover and 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 to taste, as needed.

• Let it cook low for another 15-30 minutes to let the flavors meld.

Last Step:

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