Pork Carnitas

Pork Carnitas (adapted from this recipe)

• 2 lb pork shoulder blade roast
• 6 cloves garlic, cut into slivers
• cumin
• adobo seasoning
• garlic powder
• 3/4 cup chicken broth
• 2-3 chipotle peppers in adobo sauce

Season pork with salt and pepper. In a medium sauté pan on medium-high heat,brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom. Adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

After pork is shredded, it can be added to tacos. I used corn tortillas and added sour cream, shredded Mexican cheese, salsa, shredded lettuce, and avocado.