recipe: Slow-Cook Pork Carnitas

Oh, slow-cook pork carnitas, how I love thee.

I really do.  I could have this every week.  The meat is so versatile, and it makes enough for two or three meals (at least, for the two of us).

This recipe is for tacos.  I'm going to be using the rest of the meat for enchiladas this week, so watch for that!  I've been working on a recipe for a lime tortilla verde pork soup with this meat so you might see that soon as well.  I've used this meat in quesadillas (heavenly!) and tortas.  It's so easy to prepare.  If I was going to tell you to try ONE recipe, it would be this.

Thank you, Skinnytaste.  Thank you.

Anyway, on the recipe and pictures.

Slow-Cook Pork Carnitas

from SkinnyTaste
Serves: 8 (1/2 c. servings)
Stats: 176 cals

2.5 lb pork shoulder blade roast, lean, all fat removed
6 cloves garlic, cut into slivers
cumin
dry adobo seasoning
garlic powder
3/4 cup 99% fat free chicken broth
2-3 chipotle peppers in adobo sauce (to taste, these add heat)
2 bay leaves

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. Season pork generously with cumin, adobo and garlic powder 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. Let it cook another 15-30 minutes.

If there is too much liquid left, leave the lid off for the last 30 minutes and let cook; some of the liquid will evaporate.  Also, if there is too much fat (it's hard to get it all cut off!) and you don't want it, just carefully pour the meat into a colander and then right back into the crockpot or a bowl.  It gets rid of all the excess fat, but the meat is still juicy.  You just have to be quick about it!

To make the tacos, we heated up 6" white corn tortillas on a dry skillet until they were golden and slightly crispy.  Put 1/4 c. meat on each taco, and top with whatever you want.  I used fresh cilantro, onions, chopped garden cherry tomatoes, chopped garden hot peppers, avocado, and Cholula.  I had 1 c. watermelon as a side, and my husband had a serving of the Mac and Cheese Broccoli casserole from the other night with his two tacos.