Monday, January 31, 2011
This slow cooker carnitas was tender and spicy. It was nice to venture away from my usual beef tacos. I parsed the leftovers into individual servings and froze them. They reheated well- you couldn't tell it had ever been frozen!
An Ommy Noms original
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1 tsp onion powder
1/2 tsp pepper
Small pork shoulder (about 3-4 lbs)
4 chipotle peppers in adobo sauce
1 onion, diced
1/4 cup chicken broth
1. Combine spices. Pat pork shoulder with spice mixture.
2. Pour chicken broth into slow cooker and add onion and pork shoulder. Place chipotle peppers on top of shoulder. Cook on low until meat is tender and easily shredded with a fork, 9-10 hours. Turn over halfway through.
3. Shred meat, removing the bone and fatty material. Enjoy!