Pork Carnitas (Slow Cooker Mexican Pulled Pork)

Ingredients

• 2.5 lb boneless pork shoulder blade roast (Trimmed of excess fat; pork butt or bone-in pork shoulder may also be used.)
• 2 tsp kosher salt (Plus more to taste.)
• black pepper (To taste.)
• 6 cloves garlic (Cut into thin slivers.)
• 1.5 tsp ground cumin (Plus more to taste, if needed.)
• 0.5 tsp sazon seasoning (Homemade or packaged.)
• 0.25 tsp dry adobo seasoning (The author used Goya; season generously over the pork as directed.)
• 0.25 tsp dried oregano
• 0.75 cup reduced-sodium chicken broth
• 2.5 peppers chipotle peppers in adobo sauce (Use 2–3 peppers, to taste; add them to the broth.)
• 2 bay leaves (Remove before serving.)

Steps

1. 1

   Season the pork on both sides with the kosher salt and black pepper.

2. 2

   Using a sharp knife, cut small holes throughout the pork. Insert the garlic slivers into the holes until they are fully tucked inside and no longer visible.

3. 3

   Heat a large skillet over high heat. Add the pork and brown it on all sides for about 5–7 minutes, developing a deeply browned exterior.

4. 4

   Transfer the browned pork to a slow cooker. Season all sides generously with the cumin, dry adobo seasoning, sazon, and dried oregano.

5. 5

   Pour the reduced-sodium chicken broth into the slow cooker around the pork. Add the chipotle peppers and bay leaves to the broth.

6. 6

   Cover the slow cooker and cook on LOW for 8 hours, until the pork is very tender and easily pulls apart with a fork.

7. 7

   Shred the pork in the slow cooker or on a cutting board using two forks.

8. 8

   Return the shredded pork to the slow cooker, combine it thoroughly with the accumulated juices, and allow the meat to absorb the liquid.

9. 9

   Remove and discard the bay leaves. Taste and adjust the salt and cumin as needed.

10. 10

    Cover and continue cooking on LOW for another 15–30 minutes so the flavors can meld.

Notes

Leftovers can be refrigerated for 4–5 days and reheated for sandwiches, tacos, enchiladas, and other meals. Freeze for up to 3 months. The body description mentions crisping the carnitas in the oven, but the authoritative structured instructions do not include an oven-crisping step. Serve in charred corn tortillas with avocado and pico de gallo, in burritos or bowls, or over salad.

Nutrition per serving

• main
• Mexican
• slow-cooked
• slow cooker
• pork
• meal prep
• gluten-free
• dairy-free