Slow-Cooked Pork Carnitas

Ingredients

• 2 ½ lbs boneless pork shoulder
• 6 garlic cloves, cut into slivers
• 1 ½ teaspoons cumin
• ½ teaspoon sazon
• ¼ teaspoon dry oregano
• ¾ cup low sodium chicken broth
• 2-3 chipotle peppers in adobo sauce
• 2 bay leaves
• ¼ teaspoon dry adobo seasoning
• kosher salt
• black pepper

Method

Salt the pork shoulder generously the night before cooking, or at minimum two hours ahead. This meat-preparation step isn't decorative — the salt migrates into the muscle fibres, breaking down proteins and allowing them to retain more moisture during the long cook. Season with black pepper.

Heat a heavy-bottomed pan over medium-high heat until it's properly hot — you want an audible sizzle when the pork hits the surface. Sear the meat on all sides until you've built a brown crust, about 12–15 minutes total. This browning creates the flavour base through the Maillard reaction; you're not trying to cook through, only to develop colour and depth. Once it's cooled enough to handle (5 minutes is sufficient, not 10), make incisions across the surface with a sharp knife and press garlic slivers deep into the meat. The garlic will perfume the interior as the pork breaks down.

Pour the chicken broth into your slow cooker and nestle the pork in. Sprinkle the cumin, sazon, adobo seasoning, and oregano directly over the meat, then tuck the bay leaves alongside and scatter the chipotle peppers and their adobo sauce around the pork. Cover and cook on low for 8–9 hours. What you're doing here is braising — the slow moist heat converts collagen to gelatin and allows the spices and chilli depth to infuse throughout. You'll know it's ready when the meat shreds at the lightest pressure of a wooden spoon.

Once the pork is tender, transfer it to a cutting board and shred it with two forks, pulling in opposite directions to create long, uneven strands rather than mince. Return the shredded meat to the slow cooker and stir it through the cooking liquid — the concentrated braising liquor is the sauce. Leave it uncovered on low for another 15 minutes to let the meat absorb the flavours one final time. The pork should be glossy and moist, not dry.

Serve immediately, or store in an airtight container; the low-and-slow method produces pork that actually improves over a day or two as the flavours settle and the fat redistributes.