Description
This is a shredded spin on carnitas. In Spanish, carnitas means “little meats.” The traditional Mexican dish is typically made from pork, but can also be made from beef. This is a slow-cooked version of the otherwise braised or slow-roasted techniques. Once shredded, the meat is often served with cilantro, onion, salsa, guacamole, refried beans, and tortillas. Serve over cabbage slaw in a soft tortilla.
Ingredients
- 1 (32 fluid ounce) container chicken stock
- 1 (3 pound) pork loin, or more to taste
- 3 tablespoons adobo seasoning
- 2 tablespoons ground cumin
- 1 tablespoon ground black pepper
- 1 tablespoon ground paprika
- 1 large white onion, diced
- 2 tablespoons chipotle paste
- 2 bay leaves
- 1 (14 ounce) can fire-roasted diced tomatoes
- 6 cloves garlic, minced
- 2 limes, halved
- 3 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 1 cup fresh cilantro
Instructions
- Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo
- cumin
- pepper
- and paprika. Place onion
- chipotle paste
- and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork
- and squeeze limes directly over top
- allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
- Use a spoon to baste stock over the pork loin
- then sprinkle entire surface evenly with cilantro.
- Cover and cook on High until pork is slightly pink in the center
- about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.
Prep Time: 25 mins
Cook Time: 6 hrs
Total Time: 6 hrs 25 mins
Servings: 8