Slow-cooked Pork Carnitas
This recipe makes a lot and is super easy. A whole roast usually makes enough for a few meals (depending on how many people will be eating it). Leftovers can be refrigerated for 4-5 days.
Served with warm tortillas and simple green salad.
Ingredients for 2
- ½ lb boneless pork shoulder
- 1.2 cloves garlic, cut into slivers
- ⅓ tsp cumin
- ⅛ tsp sazon
- 0.1 tsp dry oregano
- ⅛ cup low sodium chicken broth
- ⅜–⅝ chipotle peppers in adobo sauce
- ⅜ bay leaves
- 0.1 tsp dry adobo seasoning
- Kosher salt and black pepper, to taste
Side: Warm tortillas
- 4 flour tortillas
Side: Simple green salad
- 3 oz spring mix
- ½ cucumber
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
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Season pork with kosher salt and pepper.
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In a medium sauté pan on medium-high heat, brown pork on all sides.
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Remove from heat and allow to cool, about 10 minutes.
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Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers as far in as you can.
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Pour chicken broth in slow cooker.
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Add pork and season with cumin, adobo, sazon, and oregano.
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Add bay leaves and chipotle peppers.
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Cover and cook low for 8 hours.
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After 8 hours, shred pork using 2 forks and combine with juices.
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Let cook for another 15-30 mins.
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Warm the tortillas in a dry skillet for 30 seconds per side, and keep them wrapped in a towel until serving.
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Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.