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
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!