I know a lot of you share my love for Mexican food, so I think you will agree this is the most amazing pork recipe for the crock pot. Coming home from work and smelling this when you walk in the door is heavenly.
Browning the pork first is essential so don’t skip this step. Pork shoulder is very inexpensive and you can make a few meals out of this. Be sure to buy the boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. The prep for this is about 15 minutes the night before. Get it ready and refrigerate it so you simply take it out and plug it in when you get up. Serve this with tortillas, use in burritos, or simply have this with cilantro lime rice. You can make your own Chipotles burrito bowl with lettuce, sour cream, corn salsa, guacamole, or whatever else you usually put in yours!
Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Servings: 11 • Size: 1/2 cup • Points +: 4 • Smart Points: 3
Calories: 160 • Fat: 7 g • Saturated Fat: 3 g • Carb: 1 g • Fiber: 0 g • Protein: 20 g
Sugar: 0 g • Sodium: 397 mg • Cholesterol: 69 mg
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 all the way in so you no longer see them. Season pork generously with cumin, adobo, sazon, oregano all over.
Pour chicken broth in the crockpot, 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 accumalated at the bottom. Remove bay leaves and adjust salt and cumin as needed. Let it cook another 15-30 minutes.