Pork is one of the less expensive meats, making it an excellent choice when you are serving a large crowd on a budget. We slow-cook this pork, which really allows you to use any cut of pork you find, although cuts with more fat content are generally used for carnitas. This pork can be served in tortillas with toppings, on salads, or even in soups.
Servings: Approximately 15
Total Time: 10.5 hours (including 10 hour cooking time).
4 pound pork roast (shoulder, butt, or other pork cut will work)
2 T. chili powder
2 t. cumin
2 t. oregano
2 cloves of garlic, minced
3 T. kosher salt
2 limes, juiced
1 onion, diced
1-2 canned chipotle peppers in adobo sauce, diced
2 (14 oz.) cans of chicken broth
Heat dutch oven or large pot over medium heat. Add vegetable oil to cover the bottom of the pan. Mix chili powder, cumin, oregano, salt and lime juice together. Rub spice mixture onto pork place pork and place in dutch oven to brown on all sides (you can cut the pork in order to help it fit and brown in batches). Place browned/seared meat into a crock pot.
Pour chicken broth into pot. Use a spatula to scrape brown bits off of the bottom of the pan.
Place onion, garlic and chipotle peppers around the meat in the crock pot. Pour chicken broth on top. Cook meat on low for 10 hours.
Shred meat and reserve juices. Serve the meat moistened with the juices. For genuine pork carnita texture, broil meat until edges are crispy and then moisten with reserved juices.
Cook's note: If serving early in a day, we recommend putting the meat in the crockpot the night before and shredding it in the morning. Heat the pork again before serving.
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