Carnitas Recipe
Mexican Pulled Pork
Ingredients
- Carnita 7-8lb. boneless pork roast, (pork butt or pork shoulder)
- 1-7.5oz can of chipotle peppers in adobo sauce
- 1 tsp ground black pepper
- 3-4 garlic cloves
- 7.5 oz orange juice
Directions
In a small food processor, blend chipotle peppers in adobo sauce, garlic cloves, black pepper, and orange juice.
Remove pork from the packaging and place it in the slow cooker. Pour the blended pepper sauce over the pork.
Cook on high for 6 hours or on low for 7-9 hours.
After the pork is tender and falling about, remove the pork from the slow cooker and transfer to a rimmed baking sheet. Shred the pork with two forks and drizzle the top with 1 cup of the slow cooker juices.
If crispy edges are desired, broil in the over for 5-7 minutes or until golden brown.
Serve carnitas with all of your favorite toppings!
Carnitas is great for taco night but there are so many other ways to enjoy it throughout the week. Here are a few tasty ideas:
- Tacos: Serve up carnitas meat with homemade tortillas and various fresh toppings such as avocado slices, chopped cilantro, and a drizzle of lime crema
- Plate: Whip up some Mexican rice and black beans to pair with the carnitas on a classic lunch plate.
- Bowl: Turn it into a burrito bowl with rice, beans, avocado, pico de gallo, and guacamole.
- Stuff It: Pile the carnitas into poblano peppers with black beans and corn.
Omelette: Serve it up for breakfast as a carnitas omelette with fajita veggie and tasty toppings