This recipe for Pork Carnitas gets a burst of flavor from chipotle peppers in adobo sauce.
4 pounds boneless pork loin
1/2 cup lime juice (juice of 2 limes)
1 cup orange juice (juice of 2 oranges)
1 cup beef broth
10 cloves garlic, peeled
1 TBL kosher salt
3 TBL cumin
3 oz. chipotle peppers in adobo sauce (about 1/2 can)
Load everything into your slow cooker. Cook on low 8 to 10 hours.
Shred the meat. I do this by breaking it up into large chunks while still in the slow cooker (it’s falling apart by this point anyway). Put the chunks of meat into the bowl of a stand mixer and insert the beater. Mix for less than a minute until the meat is mostly shredded. You’ll have a little bit to do by hand, but it takes only seconds.
Remove garlic cloves and chilis from pot and discard, reserving pan juices. Return meat to crockpot and keep warm until ready to serve.
Nutrition information includes the chipotle peppers and garlic cloves, which are removed before serving.