Pork Carnitas (Slow Cooker Mexican Pulled Pork)
User Reviews
5
Pork Carnitas (Slow Cooker Mexican Pulled Pork)
Description
This Pork Carnitas recipe begins by trimming a boneless pork shoulder and seasoning it with kosher salt and black pepper. The pork is then seasoned on all sides with a mixture of cumin, dry adobo seasoning, Sazon, and dried oregano. Thin slivers of garlic are inserted directly into the pork using a sharp knife for infused flavor. The meat is browned in a hot skillet to develop a caramelized crust, enhancing the flavor depth.
Following browning, the pork is placed in a slow cooker with chicken broth, bay leaves, and chipotle peppers in adobo sauce. It is cooked on low for about 8 hours until fork-tender. The cooked meat is shredded and mixed well with the accumulated cooking juices to remain moist and flavorful. After removing bay leaves, the pork is seasoned to taste and can be returned to the slow cooker to simmer a bit longer for flavor melding.
For serving, the shredded carnitas can be crisped in a sprayed skillet to add texture before using in tacos, sandwiches, or enchiladas. Leftovers keep well refrigerated for several days or can be frozen for up to three months. The robust seasoning and slow cooking produce a richly spiced, tender pork suited to Mexican-inspired meals.
Ingredients
- 2 1/2 pounds pork shoulder blade roast trimmed, boneless
- 2 teaspoons kosher salt
- black pepper (to taste)
- 6 cloves garlic (cut into thin slivers)
- 1 1/2 teaspoons cumin
- 1/2 teaspoon Sazon seasoning homemade or packaged
- 1/4 teaspoon dry adobo seasoning (I used Goya)
- 1/4 teaspoon oregano dry
- 3/4 cup chicken broth reduced sodium
- 2-3 chipotle peppers in adobo sauce (to taste)
- 2 bay leaf
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
- To add a crispy texture, brown shredded carnitas in a lightly sprayed skillet before serving.
- Leftover pork carnitas can be refrigerated for 4 to 5 days and reheated for use in various dishes.
- You can freeze cooked carnitas for up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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