Pork carnitas are slow-cooked pork shoulder infused with garlic, chipotle, and warm spices, then shredded and crisped for maximum texture. This hands-off method yields restaurant-quality results perfect for tacos, bowls, and meal prep.
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Season the pork on both sides with salt and black pepper.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.
In a large skillet on high heat, brown pork on all sides for about 5 to 7 minutes.
Place pork in slow cooker, and season generously with cumin, adobo, sazon, oregano on all sides.
Pour chicken broth in the slow cooker, add the bay leaves and chipotle peppers to the broth.
Cover and cook low for 8 hours.
After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
Remove bay leaves and adjust salt and cumin to taste, as needed.
Let it cook low for another 15-30 minutes to let the flavors meld.
Store shredded carnitas in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in a skillet over medium heat or crisp in a 425°F oven before serving.
slow cooker · large skillet (for browning)
Yes. Brown the seasoned pork, then braise it covered in a 300°F oven for 3–4 hours with the broth, chipotle, and bay leaves until tender. Shred and proceed as directed.
Boneless pork shoulder blade roast is ideal because of its fat content and marbling, which keeps the meat moist during the long cook. Pork butt also works well.
After shredding, spread the pork on a baking sheet and roast at 425°F for 10–15 minutes, stirring halfway through, until the edges brown and crisp.
Yes. Cook fully, shred, and store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over medium heat, or crisp in a 425°F oven before serving.
Omit them and increase the cumin to 2 teaspoons, or add 1/4 teaspoon smoked paprika and a pinch of cayenne for mild heat and depth.
