Slow Cooker Pork Carnitas

Watch the whole process from start to finish on Tik Tok

My love for Mexican food has no bounds and if the recipe calls for GOYA spices, chipotle peppers, or pico de gallo then it is for me! The smell as this meal cooks is absolutely heavenly. Pork carnitas are perfect served with tacos, burritos, or turned into a burrito bowl over rice. You can easily add in shredded cheese, lettuce, salsa, guacamole, sour cream, all the fixins to make the perfect burrito bowl! This recipe makes a lot of food that will allow you to have meals for days! A whole roast will make enough pork for more than one meal and tastes so good warmed up as leftovers.

Slow Cooker Pork Carnitas

INGREDIENTS:

2 1/2 pounds trimmed, boneless pork shoulder blade roast

Salt, to taste

Black pepper, to taste

Minced garlic, to taste

2 teaspoons cumin

1 teaspoon GOYA sazon

1/4 teaspoon dry oregano

3/4 cup reduced sodium chicken broth

2-3 chipotle peppers in adobo sauce, to taste

1 teaspoon GOYA adobo seasoning

DIRECTIONS:

1. Season pork with salt and pepper.

2. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.

3. Remove from heat and allow to cool.

4. Using a sharp knife, insert blade into pork, cutting small holes and rub minced garlic into holes. I love garlic so I typically use about 3 teaspoons of minced garlic.

5. Season pork generously with cumin, adobo, sazon, and oregano all over.

6. Pour chicken broth in the crockpot, add chipotle peppers.

7. Place pork in crock pot and cover.

8. Cook low for 8 hours.

9. After 4 hours, shred pork and combine well with the juices that accumulated at the bottom.

These shredders from Pampered Chef are great, but anything will do in a pinch!

10. Add additional salt and cumin as needed.

11. Let it cook another 4 hours.

12. Pair meat with rice or use to make tacos/burritos! I sometimes will top with chopped raw onions and cilantro.

13. Enjoy!

Hearty and healthy!

Some important tips to ensure you have the best outcome with this recipe is to:

• Always brown the meat!

• Use boneless pork shoulder blade roast as it is the leaner pork option

• Prepare everything the night before so you only have to throw it in the slow cooker in the morning

What is your favorite Mexican meal to make? Let me know in the comments if you try this recipe and if you prefer to eat as a taco, burrito, or in a rice bowl!

xoxo

-B

Remember, whoever said diamonds are a girls best friend never had a good pair of leggings or a dog