Slow Cooker Carnitas


I adapted this from the Kitchen Witch on

3lbs boneless pork shoulder

10 oz can RO*TEL Tomatoes, Diced, Mexican Lime & Cilantro

1/2 jar of Frontera Double Roasted Tomato Salsa (medium)

1/2  7 oz can of whole chipotles in adobe sauce chopped (5-6)

1 large jalapeno chopped (unseeded)

1 red Fresno (red jalapeno) chopped (unseeded)

1/2 Habanero seeded and finely diced

10 whole cloves of garlic

1/3 head of cilantro rough chopped

1 1/2T cumin

1T coarse ground pepper

1t salt

The night before, mix all the ingredients in the slow cooker pot and mix thoroughly.  Add in the pork and spoon the liquid over a few time to coat.Refrigerate.  In the morning, put the pot in the cooker, turn to low and cook for 8-9 hours.

When soft, remove meat to a sheet tray cool slightly and pull.

Place a fine strainer over a bowl and strain the juices/fat into a bowl, reserving the vegetables in the strainer.

Pour about 1 cup of the juices into the meat and stir to coat.  spread evenly over the sheet tray.

Brown the meat under the broiler for 2-3 minutes until slightly crisp.  stir and repeat 2-3 more times.  When the meat is well browned, added about 1 cup of the reserved vegetables back in and stir in well.   Put back in the oven to keep warm while you heat tortillas for tacos.

Serve with your favorite items, like lime, cilantro, onions and avocado.  Enjoy!



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