Pork carnitas are so versatile. They’re an easy and filling meal you can enjoy all year round. Sometimes when meals are cooked in the slow cooker all day they can end up bland and mushy. The chipotle peppers, spices, and juice come together nicely to create a slightly spicy and sweet heat that isn’t overpowering. After the first time I made these, they quickly became a family favorite.
- 1 (3-pound) boneless pork shoulder, trimmed (I substitute pork loin cause I can get those packages of two for one at Sams)
- 10 garlic cloves, sliced (Substitue 1 and 1/4 teaspoon garlic powder)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup orange juice
- 2 tablespoons fresh lime juice
- 2 chipotle chiles canned in adobo sauce, drained and chopped
- Fresh Salsa, pico de gallo, lime wedges, and Carb Smart tortillas for serving
- Combine garlic, cumin, oregano, salt, and pepper in a small bowl. Place roast in a 3 1/2 quart slow cooker. Sprinkle pork on all sides with spice mixture.
- Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
- Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid (if you use pork loin there will be no fat and very little cooking liquid). Combine Shredded pork and 1/2 cup cooking liquid; toss well.
Spoon pork into Carb Smart tortilla, top with salsa, pico de gallo, fresh lime juice. Serve with black beans, brown rice, or a sauté of corn and zucchini.