Inner Chef

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Crispy Pork Carnitas

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Crispy Pork Carnitas

2 Tbsp. Olive Oil

1 (4-5) pound boneless Pork Loin; trim excess fat and cut into 3″ chunks

1 1/2 cups Chicken Stock

1 medium White Onion; diced

4 gloves Garlic; peeled and minced

2 Chipotle Peppers in Adobo sauce; minced

2 tsp. Cumin

1 tsp. Black Pepper

1 tsp. Chili Pepper

1 1/2 tsp. Salt

Cilantro and white onion for garnish

Fresh Lime

Corn Tortillas

Heat olive oil in a large sauté pan over high heat. Add pork and sear on each side until browned, then transfer pork to your slow-cooker.

Add remaining ingredients to slow-cooker and stir to combine. Cover and cook on high for 4-5 hours or on low for 6-8 hours or until  pork is completely cooked and shreds easily with fork.

When your pork is cooked; prepare baking sheet with non-stick aluminum foil and preheat your oven to broil. Remove the pork with a slotted spoon and lay on foil-lined baking sheet in an even layer. (DO NOT DISCARD LIQUID FROM SLOW-COOKER!). Pop into oven for 5 minutes.

Remove pork from oven and drizzle 1/4 cup of juices from slow-cooker over pork and toss to coat. Broil again for 5 minutes. Repeat 2 more times until pork is crispy.

Heat corn tortillas and fill with pork, top with white onion, cilantro and a splash of fresh lime juice.

You can store the pork in the freezer for up to 3 months. I save any extra juice to use when I make my leftovers. Store leftover in fridge for up 3 days.

Chef’s Note: I have also used this recipe for nachos and it was amazing!

 

 

 

 

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