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Slow Cooker Mexican Pork Carnitas
Slow Cooker Mexican Pork Carnitas
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Prep Time:
25 minutes
Cook Time:
360 minutes
Total Time:
385 minutes
Slow-cooked Mexican pork carnitas flavored with adobo, onions, and tomatoes, served in soft tortillas with crunchy cabbage slaw.
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:
  • 1. Preheat a large slow cooker on High. Pour in chicken stock. Add pork loin to the center and season with adobo, cumin, pepper, and paprika. Surround the pork with onion, chipotle paste, and bay leaves. Layer tomatoes and garlic on top of the pork, then squeeze fresh lime juice over everything, allowing the pulp to fall into the cooker. Finish with a sprinkle of cinnamon and cloves.
  • Baste the pork loin with stock using a spoon, then evenly sprinkle the entire surface with cilantro.
  • Cook the pork covered on High for about 6 hours until it is slightly pink in the center. The temperature should read at least 145 degrees F (63 degrees C. Use a fork to shred the pork.

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