Pork Carnitas (Slow Cooker Mexican Pulled Pork)

Steps

Season and brown the pork

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.

   Start 7-minute timer

Add pork to slow cooker

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.

   Start 8-hour timer
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.

    Start 30-minute timer