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Pork Carnitas (Slow Cooker Mexican Pulled Pork)

4.96 from 91 votes

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!

Prep Time: 15

Cook Time: 8 30

Total Time: 8 40

Yield: 11 servings

Course: Dinner

Cuisine: Mexican

Ingredients

2 1/2 pounds boneless pork shoulder blade roast (trimmed)
2 teaspoons kosher salt
black pepper (to taste)
6 cloves garlic (cut into thin slivers)
1 1/2 teaspoons cumin
1/2 teaspoon sazon (homemade or packaged)
1/4 teaspoon dry adobo seasoning (I used Goya)
1/4 teaspoon dry oregano
3/4 cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves

Instructions

Season and brown the pork

Season the pork on both sides with salt and black pepper.
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.
In a large skillet on high heat, brown pork on all sides for about 5 to 7 minutes.

Add pork to slow cooker

Place pork in slow cooker, and season generously with cumin, adobo, sazon, oregano on all sides.
Pour chicken broth in the slow cooker, add the bay leaves and chipotle peppers to the broth.
Cover and cook low for 8 hours.
After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
Remove bay leaves and adjust salt and cumin to taste, as needed.
Let it cook low for another 15-30 minutes to let the flavors meld.

Video

Notes

If you want to crisp up your carnitas, you can spray a skillet and add the shredded pork and brown them a bit before eating.

Leftovers can be refrigerated 4 to 5 days, and reheated to be used in sandwiches, tacos, enchiladas, etc. Or freeze it up to 3 months.

Nutrition

Serving: 1/2 cup, Calories: 160kcal, Carbohydrates: 1g, Protein: 20g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 69mg, Sodium: 397mg

- WW Points: 4

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