Sarah’s Recipe Book

Pork Carnitas (Slow Cooker Mexican Pulled Pork)

11 servings


8 hours 40 minutes

total time


2 1/2 pounds boneless pork shoulder blade roast (trimmed)

2 teaspoons kosher salt

black pepper (to taste)

6 cloves garlic (cut into thin slivers)

1 1/2 teaspoons cumin

1/2 teaspoon sazon (homemade or packaged)

1/4 teaspoon dry adobo seasoning (I used Goya)

1/4 teaspoon dry oregano

3/4 cup reduced sodium chicken broth

2-3 chipotle peppers in adobo sauce (to taste)

2 bay leaves


Season and brown the pork

Season the pork on both sides with salt and black pepper.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.

In a large skillet on high heat, brown pork on all sides for about 5 to 7 minutes.

Add pork to slow cooker

Place pork in slow cooker, and season generously with cumin, adobo, sazon, oregano on all sides.

Pour chicken broth in the slow cooker, add the bay leaves and chipotle peppers to the broth.

Cover and cook low for 8 hours.

After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.

Remove bay leaves and adjust salt and cumin to taste, as needed.

Let it cook low for another 15-30 minutes to let the flavors meld.


Serving Size

1 /2 cup


160 kcal

Total Fat

7 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



69 mg


397 mg

Total Carbohydrate

1 g

Dietary Fiber


Total Sugars



20 g

11 servings


8 hours 40 minutes

total time
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