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Mexican slow cooked pork carnitas crockpot Recipe


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     Mexican slow cooked pork carnitas crockpot

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   8
Preptime   20 minutes

2.5 ib pork shoulder blade roast, lean, all fat removed
6 cloves garlic, cut into slivers
dry adobo seasoning (Goya)
garlic power
3/4 cup chicken broth
2 to 3 chipolte peppers in adobo sauce (to taste)
2 bay leaves

1. Season pork 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.
2. Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
3. Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork and combine well with the juices that accumulated at the bottom. Remove bay leaves and adjust alt and cumin (you will probably need to add more). Let it cook another 15 to 30 minutes.

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