Description
Cooked low and slow for hours and then broiled to give a delicious crispy effect, these slow cooker carnitas are the perfect filling for pork tacos, tortas, tamales and more.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 4-5 pound pork shoulder/pork butt trimmed of excess fat
- 1 lime (juiced)
- 5 cloves garlic (minced)
- 1 medium onion (roughly chopped)
- 1 4-ounce can diced green chiles
- 1 cup chicken broth
- 3 bay leaves
- 1 tablespoon chipotle chili powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
Instructions
- Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
- Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
- Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)
- Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
- Remove from the oven and pour ¼ cup of the reserved juices from the slow cooker onto the crispy pork and toss.
- Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional ¼ cup liquid over the crispy pork and serve immediately.
- The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main
- Cuisine: Mexican