Using the following (visual) recipe as a base, I tried making these carnitas, but in a slow cooker instead of stovetop. You can follow the original recipe but I’ll share as I made it.
- 4-6lb pork butt roast
- 1 large onion, cut in eighths
- 4 cloves garlic, diced
- 1 tbsp cumin, ground
- 1 tbsp coriander, ground
- 1 tbsp oregano, dried
- 1 tbsp salt
- 5-6 chiles chipotles in adobo
- 2 bay leaves
- 2qt chicken broth
- 2-3 tbsp oil
Cut onion into large chunks.
Cut meat into 2” chunks.
Place meat and onion into slow-cooker and thoroughly mix with herbs and spices.
(I didn’t have coriander so I substituted a mixture of dried cilantro, lemon pepper, and a touch of nutmeg)
Add chipotles, some extra adobo sauce, bay leaves and broth.
(you want to just cover the meat with broth / liquid)
(if you slice the chipotles the end result will be a little spicier because the pepper seeds and skin will propagate throughout while cooking)
Cook on low ~8 hrs.
Remove cooked chunks with slotted spoon and press to see if it shreds.
Shred all chunks on a baking sheet. (discard remaining broth mixture)
Bake shredded meat ~10 minutes at 400 degrees until meat begins to slightly dry and crisp.
Serve as tacos with corn tortillas, diced onions, cilantro, queso panela, avocado, salsa.