Description
Mexican slow cooker carnitas blend tender pork with zesty spices for an authentic culinary experience. Succulent meat promises a delightful meal you can savor with friends and family.
Ingredients
Scale
- 5 lb (2.27 kg) pork butt
- 2 quarts (1.9 L) low-sodium chicken broth
- 1 (7 oz/198 g) can chipotle peppers in adobo sauce
- 1 yellow onion, quartered
- 1 tbsp vegetable oil
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp kosher salt, more to taste
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp cornstarch in 1 tbsp water (optional)
- 12 warm flour or corn tortillas
- 1/2 white onion, diced
- chopped cilantro, for garnish
Instructions
- Combine pork butt, onion, garlic, chipotle peppers, cumin, oregano, bay leaf, chicken broth, and kosher salt in a 5-6 quart slow cooker. Slow cook on low temperature for 7-8 hours until meat becomes incredibly tender and easily falls apart.
- Thirty minutes before serving, heat a deep skillet over medium-high heat. Extract 5-6 cups of cooking liquid from slow cooker and transfer to skillet. Bring liquid to vigorous boil, stirring occasionally, and reduce for approximately 25 minutes. If sauce appears thin, incorporate cornstarch mixture to enhance thickness.
- While sauce reduces, extract pork from slow cooker and meticulously shred using two forks. Spread shredded meat on baking sheet, drizzle with vegetable oil to ensure even coating. Position under broiler at high temperature for 8-10 minutes, allowing edges to crisp and caramelize.
- Remove crisped pork from broiler and generously coat with reduced cooking liquid. Plate on warm tortillas, garnishing with freshly diced onions and chopped cilantro for vibrant presentation and authentic flavor profile.
Notes
- Customize spice levels by adjusting chipotle peppers for mild or extra-hot versions.
- Opt for lean pork cuts to reduce fat content without compromising tenderness.
- Create gluten-free option by using cornstarch alternative like arrowroot powder for sauce thickening.
- Save cooking liquid for future soups or stews to maximize flavor and reduce waste.
- Prep Time: 15 minutes
- Cook Time: 7 hours (or 8 hours)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 332 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg