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Mexican pulled pork

post #1 of 4
Thread Starter 

Not exactly smoking but this recipe is amazingly good.

 

Slow Cooked Pork Carnitas (Mexican Pulled Pork)

Servings: 8 • Serving Size: 4 oz (1/2 cup) • Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g

Ingredients:

Pork loin, 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

Directions:

Season pork with salt and pepper. In a medium sautée 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 crock pot, add bay leaves and 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. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

post #2 of 4

Sounds tasty!

Happy smoken.

David

post #3 of 4
Recipe sounds good. But your cut, loin won't shred. The make up of the muscle makes it a slicing cut.
post #4 of 4
I disagree, the loin cooked in liquid (chicken stock) for the 8 hours listed will most definitely fall (shred) right apart. Pretty much anything cooked in this environment will totally break down. Just like when cooking a whole hog the loin will most definitely shred apart with the rest of the hog.
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