Wednesday, June 13, 2012

Mexican Pork Carnitas

Mexican pulled pork is such a versatile meal. You can serve it over cilantro lime rice, roll it up in a burrito, serve it over your eggs at breakfast, or even as a side dish with some tortilla chips. Slow cooked in a crock pot, these carnitas are ready when you are. They can be served on the spot, or prepared the night before, refrigerated and then plugged back in to warm and serve. And the best part? Each 1/2 cup serving only costs you 175 calories! So start your, crockpots, and get to (slow) cooking.

Mexican Pork Carnitas


  • 2.5 lb pork roast, lean, all fat removed
  • 6 cloves garlic, cut into slivers
  • Cumin
  • Dry adobo seasoning
  • Garlic powder
  • 3/4 cup chicken/vegetable broth
  • 2-3 chipolte peppers in adobo sauce
  • 2 bay leaves
Season pork shoulder with salt and pepper. In a medium saute 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, dry adobo, and garlic powder all over. 

Pour chicken broth in the crockpot, add bay leaves and chipolte peppers. Place pork in cron pot and cover. Cook on low for 8 hours, shred pork using two forks and combine well with juices in the crockpot. Remove bay leaves and adjust salt and/or cumin. Let it cook another 15-30 minutes. Serve.

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