Pork Carnitas (Slow Cooker Mexican Pulled Pork)

Name: Pork Carnitas (Slow Cooker Mexican Pulled Pork)
Prep time: 15 min
Cook time: 8 h 30 min
Total time: 8 h 40 min
Yield: 11 servings
Ingredients: 2 1/2 pounds boneless pork shoulder blade roast; 2 teaspoons kosher salt; black pepper; 6 cloves garlic; 1 1/2 teaspoons cumin; 1/2 teaspoon sazón; 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

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5.0

258 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 40 mins
Servings
11 servings
Calories
160 kcal
Course
Dinner
Cuisine
Mexican

Pork Carnitas (Slow Cooker Mexican Pulled Pork)

Iris Warren

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Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!

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Ingredients

Servings

2 1/2 pounds boneless pork shoulder blade roast (trimmed)
2 teaspoons kosher salt
black pepper (to taste)
6 cloves garlic (cut into thin slivers)
1 1/2 teaspoons cumin
1/2 teaspoon sazón (homemade or packaged)
1/4 teaspoon dry adobo seasoning (I used Goya)
1/4 teaspoon dry oregano
3/4 cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves

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Instructions

Season the pork on both sides with salt and black pepper.
Place pork in slow cooker, and season generously with cumin, adobo, sazon, oregano on all sides.
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.
Pour chicken broth in the slow cooker, add the bay leaves and chipotle peppers to the broth.
In a large skillet on high heat, brown pork on all sides for about 5 to 7 minutes.
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.

Notes

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.
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.

Nutrition Information

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Serving 1/2 cup Calories 160kcal (8%) Carbohydrates 1g (0%) Protein 20g (40%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 69mg (23%) Sodium 397mg (17%)