Slow Cooker Pork Carnitas

I've been searching in a variety of Mexican restaurants for a great carnitas dish, with crispy pork and lots of spice. You'd think that the best would be in some local mom-and-pop place (which we have in abundance here), but so far the best one I've found is Chevy's carnitas fajita!

I decided to try to make it myself, and this recipe looked promising.  After you slow-cook the pork, you saute it for crispness.  I got the burnt crispiness I wanted but it needed more heat and spice.  Next time I will use more of the chipotle in adobo sauce and maybe a little cayenne.  It's a work in progress.  I cooked it on low, and after 7 hours, the pork was so tender that it didn't need shredding.  I served it with re-fried beans, sweet potato fries and flour tortillas.

6 servings

12 calculated points

Syrah

Ingredients

• 1 ⁄2 cup water
• 2 tablespoons chopped chipotle chiles in adobo sauce plus 1 Tbsp. adobo sauce (from 1 can)
• 6 garlic cloves smashed
• 1 (3 lb.) boneless pork shoulder cut in 2 inch pieces
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 yellow onion, sliced
• 1 navel orange cut in 1/2 inch slices
• 2 tablespoons olive oil
• 2 flour Tortillas

Directions

Stir together water, chipotle chiles, adobo sauce, and garlic in a 5-quart slow cooker. 

Add pork, and sprinkle with salt and pepper. 

Add onion and oranges slices, and toss to coat. 

Cover and cook on low for 8 hours, or high for 4 hours. 

Using a slotted spoon, transfer pork to a plate. 

Reserve cooking liquid for serving, if desired. 

Heat oil in a large, nonstick skillet over medium-high. 

Place pork pieces in a single layer in hot oil; cook turning occasionally, until browned and crisp, about 2 minutes. 

Remove pork pieces, and shred. 

Enjoy in a charred tortilla with cilantro, onion, avocado, and a squeeze of fresh lime.