2.5 ib pork shoulder blade roast, lean, all fat removed
6 cloves garlic, cut into slivers
dry adobo seasoning (Goya)
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
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