Slow Cooker Carnitas
Slow Cooker Carnitas are a rich, juicy, and oh-so tender way to make taco nights easy. You’ll love this delicious Chipotle copycat recipe!
- 5 lb Whole Pork Shoulder or Pork Butt
- 2 tbsp Vegetable Oil
- 1 Onion chopped
- 20 oz Rotel Tomatoes & Chiles (2 cans)
- 2 tbsp Minced Garlic
- 1/2 tsp Oregano
- 1/4 tsp Ground Cloves
- 2 tsp dried Chipotle Pepper
- 1 tsp Cumin
- 1 cup Beef Broth
- 1 tsp Salt
- 1 tsp Pepper
- 2 bay leaves
Heat oil in a large pan and brown pork on all sides.
Transfer pork to slow cooker.
Add beef broth to skillet and bring to a boil to release fond from the bottom of the skillet.
Pour liquid into the slow cooker,
Add remaining ingredients on top of the pork.
Cook on low 8-10 hours.
Remove pork and shred (remove bones if it was not boneless).
Remove bay leaves.
Drain about half of the liquid.
Add shredded pork back to juices in the crock pot.
To make your leftovers taste good for as long as possible, store them in an airtight container or Ziploc bag with plenty of juices.
Reheat your pork with its juice on the stovetop, in the oven, or in the microwave. Your leftovers will keep for 3-5 days in the fridge and about 3 months in the freezer.
Calories: 159kcal | Carbohydrates: 3g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 272mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg