A few days after New Year’s, all the pork was on sale at the grocery store, so I picked up a couple for just a few bucks and threw them in the freezer. Last week, I decided to use one of them to make Crockpot Carnitas. You are going to drool of this recipe! The first night we ate them as tacos and then a few days later we threw them in burrito bowls and on Sunday had the leftovers on nachos. Oh my. So delicious and tender… even the cable guy who was at our house while I was making them said they smelled good. Enjoy!
1 lb pork shoulder or pork loin
1 large onion, chopped
2 cans tomatoes and chiles, drained
2 Tablespoons minced garlic
1 teaspoon oregano
1 teaspoon cumin
2 teaspoons garlic salt
2 teaspoons black pepper
2 bay leaves
2 teaspoons ground, dried chipotle peppers
1 can beef broth
Spray Crockpot with cooking spray. Place pork in bottom of Crockpot and top with remaining ingredients. Cook on low for 8 hours or high for 4-6 hours. Remove pork from Crockpot and set aside. Remove bay leaves and dispose. Pour out approximately 1/2 the juices left in the bottom. Shred pork and return it to Crockpot. Stir to combine. Serve with your favorite shells and toppings.