Slow-cooked Pork Carnitas
Mexican
Pull the pork into broad pieces when it is tender so the edges have room to brown. If crisping under high heat, spread it out and spoon some cooking juices over it afterward.
- Servings (recipe yield)
- 10-11 servings
- Prep time
- 15 min
- Cook time
- 8 hr
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 2 ½ lbs. boneless pork shoulder
- 6 cloves garlic, cut into slivers
- 1 ½ teaspoons cumin
- ½ teaspoon sazon
- ¼ teaspoon dry oregano
- ¾ cup low sodium chicken broth
- 2-3 chipotle peppers in adobo sauce
- 2 bay leaves
- ¼ teaspoon dry adobo seasoning
Instructions
- Season pork with kosher salt and pepper.
- In a medium sauté pan on medium-high heat, brown pork on all sides.
- Remove from heat and allow to cool, about 10 minutes.
- Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers as far in as you can.
- Pour chicken broth in slow cooker.
- Add pork and season with cumin, adobo, sazon, and oregano.
- Add bay leaves and chipotle peppers.
- Cover and cook low for 8 hours.
- After 8 hours, shred pork using 2 forks and combine with juices.
- Let cook for another 15-30 mins.
Source: Public Domain Recipes · sam · Recipe source · Public-domain source license