Tonight for dinner we had pork carnitas and I found this recipe off of Gina’s Weight Watcher Recipes blog. This was a very good recipe. It was spicy and had a kick, like Geena and Pat Neely like to say. My avocado however, had gone bad and I managed to salvage what I could of it. 🙁 Avocados and mangoes are really hard for me to pick out in the grocery store. I think I have found one perfect ripe mango and that is it. I prefer to buy frozen mango now. By the time I get to the grocery store all the avocados look so dark brown you just hope that it hasn’t gone bad already!Print
2.5 lb pork shoulder blade roast, lean, all fat removed
6 cloves garlic, cut into slive
3/4 cup 99% fat free chicken broth
2–3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
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.
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 using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.
- Category: Easy
- Method: Slow Cooker
- Cuisine: Mexican
- Serving Size: 1/2 cup