Thursday, February 5, 2015

Slow Cooker Pork Carnitas

On Sunday morning, Chicago woke up to this:

I didn't even want to go outside to take this picture which is why there is obvious window screen visible. 

And it wasn't even done snowing yet! All in all, we got 19.3 inches of snow, the fifth largest storm in Chicago history. The city's reaction? Meh. 

On a day like this, what better way to stay inside and make yourself cozy than by breaking out the slow cooker? Let's make some meat!

For Christmas, Andy bought me the Skinnytaste cookbook, which has so many wonderful recipes and beautiful photos. If you're into cooking at all, I highly suggest picking it up.

This recipe for pork carnitas is super straightforward and super delicious. We served this on warm corn tortillas with broccoli slaw and guacamole, but rice and beans would be great, too! I even ate it for lunch on a toasted English muffin with salsa and spinach.

Slow-Cooker Mexican Pork Carnitas

From the Skinnytaste Cookbook

2 lbs boneless pork shoulder roast, trimmed
1/2 tsp kosher salt

Dry Adobo Rub

1 1/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp plus 1/4 tsp kosher salt
1/4 tsp ground black pepper

6 garlic cloves, crushed (or I used minced jarred garlic)
1/2 c low-sodium chicken broth
2 bay leaves
2 chipotle peppers in adobo sauce, minced (we used 3 because we like it spicy)
1/4 tsp ground cumin

Season the pork all over with the salt. Set a large nonstick pan over medium-high heat, add the pork, and brown on all sides for about 10 minutes. Remove from the heat.

For the dry adobo rub: In a small bowl, combine 1 teaspoon of the cumin, the garlic powder, oregano, 1/2 teaspoon of the salt, and the black pepper.

Using a sharp paring knife, insert the knife into the pork about 1 inch deep and insert the crushed garlic, rubbing any excess over the pork. Rub the pork all over with the dry adobo rub.

Pour the chicken broth into the slow cooker and add the bay leaves, chipotle peppers, and pork. Cover and cook on low for 8 hours. After 8 hours, transfer the pork to a large dish. Discard the bay leaves. Shred the pork using wo forks and return it to the slow cooker with the juices. Add the remaining 1/4 teaspoon cumin and the 1/4 teaspoon salt. Serve.

Note: We had to add additional chicken broth part way through cooking to prevent burning. You may also need to do this, so keep an eye on the level of liquid during cooking.


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