SLOW COOKED PORK CARNITAS (Mexican Pulled Pork)
Lynn Eddy
Lynn Eddy
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Season pork with salt and pepper.
- In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
- Remove from heat and allow to cool.
- Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers.
- Season pork generously with cumin, adobo, and garlic powder all over.
- Pour chicken broth in the crock pot, add bay leaves and chipotle peppers.
- Place pork in crock pot and cover.
- 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 (you will probably need to add more).
- Let it cook another 15-30 minutes.
My Simple Weeknight Slow Cooker Carnitas
As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. That's why I've become obsessed with my slow cooker! It's my secret weapon for creating flavorful, tender meals with minimal effort. This recipe for Slow Cooker Carnitas is a perfect example. It's bursting with authentic Mexican flavors and requires almost no hands-on time, making it ideal for those evenings when you're juggling work, kids, and everything in between. I usually make a big batch on the weekend and have leftovers for lunches and quick dinners throughout the week.
The beauty of this recipe lies in its simplicity. You just brown the pork shoulder, season it generously with cumin, adobo, and garlic powder (don't be shy with the seasoning!), and then let the slow cooker work its magic. The result? Melt-in-your-mouth tender pork that's perfect for tacos, burritos, bowls, or even just served on its own with a side of rice and beans. I love the smoky depth that the chipotle peppers add—it gives the carnitas just the right amount of kick without being overwhelmingly spicy. Feel free to adjust the amount of chipotle peppers to your preferred level of heat.
One of the things I love most about this recipe is its versatility. I often adapt it depending on what I have on hand. Sometimes I add a diced onion or bell pepper to the slow cooker for extra flavor and vegetables. Other times, I’ll swap out the chicken broth for beef broth for a richer flavor profile. The possibilities are endless! And because it's a slow cooker recipe, it's incredibly forgiving. Even if you slightly overcook it, the pork will still be incredibly tender. It's practically impossible to mess up!
This recipe has become a staple in our household. It’s a crowd-pleaser that’s easy to make, healthy, and utterly delicious. The combination of tender pork, smoky chipotle peppers, and fragrant spices is simply irresistible. I know you'll love it as much as my family does. Give it a try, and let me know what you think!
Tips and Variations:
- For extra flavor: Marinate the pork overnight in the spices before cooking.
- Spice it up: Add more chipotle peppers or a pinch of cayenne pepper for extra heat.
- Make it a complete meal: Serve the carnitas in tacos with your favorite toppings like salsa, guacamole, sour cream, and shredded cheese.
- Leftovers are great! Use leftover carnitas to fill burritos, quesadillas, or nachos.
- Freeze for later: This recipe freezes beautifully. Simply store the cooked carnitas in airtight containers in the freezer for up to three months.
Ingredients You Might Need:
- 2.5 lb pork shoulder blade roast (lean, all fat removed)
- 6 cloves garlic, sliced
- Cumin
- Dry adobo seasoning
- Garlic powder
- 3/4 cup 99% fat-free chicken broth
- 2-3 chipotle peppers in adobo sauce (to taste)
- 2 bay leaves
- Salt and pepper
Enjoy your delicious and easy Slow Cooker Carnitas!
