I made this recipe a while back and had forgotten about it until this weekend. We were at my brother's house celebrating my nephew's baptism and he made some traditional Mexican carnitas, I had never really bothered to ask how they were cooked and of course I asked AFTER eating them and was horrified yet not surprised that they were cooked in lard, yes lard. I will have to say they were really good but not something I can eat all the time. So that reminded me to share this recipe that is just as good, really it is, and it is not dripping in lard. This recipe is from Gina's blog. She has some awesome recipes on her blog and has been somewhat of an inspiration for me. I love to have these carnitas in a "chipotle bowl" with some lettuce, avocado, fat free sour cream, and corn salsa, but you could also serve them over rice or in some low carb low calorie tortillas with some cilantro and onion on top.
Serving Size: 4 oz (1/2 cup)
Protein: 25.8 g
Carb: 1.3 g
Fiber: 0.1 g
Mexican Slow Cooked Pork Carnitas
2.5 lb pork shoulder blade roast, lean, all fat removed
6 cloves garlic, cut into slivers
3/4 cup 99% fat free chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
1. Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
2. Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
3. Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. 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 (you will probably need to add more). Let it cook another 15-30 minutes.