Pork Carnitas

Ingredients

• Pork shoulder, blade

  Fresh, boston (steaks), separable lean and fat, cooked, broiled

  40 oz or 1.13kg

• Salt

  Table

  2 tbsp or 36g

• Pepper

  Spices, black

  1 tbsp or 6g

• Garlic

  2 cloves raw - Whole Foods Market

  6 cloves, raw or 18g

• Cumin

  Spices, cumin seed

  1 ½ tbsp, ground or 14g

• Seasoning mix, dry, sazon, coriander & annatto

  ½ tsp or 2g

• Oregano

  Spices, dried

  ¼ tbsp, leaves or 0.8g

• Reduced Sodium Chicken Broth

  Great Value

  ¾ cup or 184g

• Chipotle Peppers in Adobo Sauce

  in Adobo Sauce, La Costena

  3 peppers or 35g

• Adobo Seasoning

  Goya

  ¼ tsp or 1g

• Spices Whole Bay Leaves

  Compliments

  2 leaves or 1g

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 insert garlic slivers all the way in so you no longer see them.
5. Season pork generously with cumin, adobo, sazon, oregano all over.
6. Pour chicken broth in the crockpot, add bay leaves and chipotle peppers.
7. Place pork in crock pot and cover.
8. Cook low for 8 hours.
9. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
10. Remove bay leaves and adjust salt and cumin as needed.
11. Let it cook another 15-30 minutes.