As I’ve said before, when I’m not busy running my shop, you can find it online here. I love to cook and even more, I love to eat.
To find the Chipotle Copycat Recipe that goes along with these carnitas (think corn salsa, mild salsa, etc), click here.
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks (although if it’s tender enough, you only have to poke at it and it falls apart!). Use cooking liquid as needed to moisten the meat.
This is just about the most delicious thing you’ll ever put in your mouth (especially when paired with the salsas and rice recipes I referenced above). So be prepared to taste a little piece of heaven with every single bit. Though you’ll wait hours for this meat to cook, every minute is worth it once you sit down to eat. You may never head to Chipotle again, since this stuff is every bit as delicious!
Don’t forget to join the Wild Ruffle fun via: Facebook // Instagram // Twitter // Pinterest // Google+