Slow Cooker Pork Carnitas

Juicy, fall-apart Slow Cooker Pork Carnitas with garlic, cumin, and smoky chipotle peppers. Perfect for tacos, burrito bowls, or salads.

By @skinnytaste

Original recipe source

Cook time: 480 minutes

Servings: 8

Ingredients

• 4 pound pork shoulder
• 6 cloves garlic
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 0 spice mixture
• 2 leaves bay leaves
• 2 peppers chipotle peppers in adobo sauce
• 1 cup chicken broth
• 1 cup orange juice

Instructions

1. Trim the pork shoulder of excess fat and cut it into 4-inch pieces.
2. In a small bowl, combine the garlic, cumin, oregano, salt, and black pepper.
3. Rub the spice mixture all over the pork pieces.
4. Place the pork in the slow cooker and add the bay leaves and chipotle peppers.
5. Pour the chicken broth and orange juice over the pork.
6. Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
7. Remove the pork from the slow cooker and shred it with two forks.
8. Preheat the broiler. Spread the shredded pork on a baking sheet and broil for 5-10 minutes until the edges are crispy.
9. Serve the carnitas in tacos, burrito bowls, or salads.
10. Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.