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Spicy Chipotle Pork Carnitas with Warm Corn Tortillas
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Tongs

Ingredients
  

  • 2 pounds pork shoulder, trimmed and cut into large chunks
  • 3 chipotle peppers in adobo sauce, minced
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 corn tortillas
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Add the pork chunks to the slow cooker.
  • Scatter the minced chipotle peppers, sliced onion, and minced garlic over the pork.
  • Pour in the chicken broth. Sprinkle the cumin, oregano, salt, and black pepper on top.
  • Cover and cook on low for 8 hours.
  • Shred the pork directly in the slow cooker using two forks and stir it into the juices.
  • Warm the corn tortillas in a dry skillet or microwave just before serving.
  • Spoon the carnitas into the tortillas and top with cilantro and a squeeze of lime.

Notes

For extra crisp edges, spread the shredded pork on a baking sheet and broil it for two to three minutes after cooking. If the spice level feels high, reduce the chipotle peppers to two next time. Leftovers store well in the fridge for three days and reheat nicely in a skillet with a splash of broth.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet, Tongs