Slow-cooked Pork Carnitas
A dish where boneless pork shoulder and garlic do the work.
contains meat
Ingredients
US
Metric
- 2 ½ lbs. boneless pork shoulder
- 6 cloves of 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
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 150 |
|---|---|
| Protein | 25.8 g |
| Fat | 4.0 g |
| Carbs | 1.2 g |
| Fiber | 0.2 g |
| Sodium | 99 mg |
Source
based.cooking (community recipes, public domain) — unlicense