Mexican Slow Cooked Pork Carnitas
- 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
- 6 cloves garlic, cut into sliver
- cumin
- dry adobo seasoning (I used Goya)
- garlic powder
- 3/4 cup 99% fat free chicken broth
- 2-3 chipotle peppers in adobo sauce (to taste)
- 2 bay leaves
- Produce
- Bay leaves (2)
- Cumin (1)
- Garlic (6 cloves)
- Garlic powder (1)
- Meat
- Pork shoulder blade roast (2 1/2 lb)
- Canned Goods
- 99% fat free chicken broth, fat free (3/4 cup)
- Condiments
- Chipotle peppers in adobo sauce (2)
- Cooking & Baking
- Adobo seasoning, dry (1)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published March 18, 2010 (2 years ago).
212 people saved this recipe.
