Slow-cooked Pork Carnitas

Ingredients

• 2 ½ lbs boneless pork shoulder
• 6 cloves garlic
• 1 ½ tsp cumin
• ½ tsp sazon
• ¼ tsp dry oregano
• ¾ cup low sodium chicken broth
• 2–3 chipotle peppers in adobo sauce
• 2 bay leaves
• ¼ tsp dry adobo seasoning

Method

Carnitas live on the braising principle: low heat and steam render collagen into gelatine while fat bastes the meat from within. This isn't true deep-frying carnitas — that requires confit-style cooking in pure lard at 100°C for hours. The slow cooker version trades some textural finesse for practicality, but done right, you'll get tender, porky shreds with a sauce that clings because of the gelatine breakdown, not despite it.

Pat the pork shoulder dry with kitchen paper. Season aggressively with kosher salt and freshly ground black pepper — this is your base flavour. Heat a heavy frying pan over medium-high until it shimmers, then sear the pork on all sides until the surface is mahogany brown, about 2–3 minutes per side. This maillard|Maillard reaction builds depth. Let it rest for 10 minutes — not because it matters temperaturewise, but so you can handle it safely for the next step.

Using a small sharp knife, make 1.5 cm incisions across the meat and press garlic slivers deep into each pocket. The garlic will soften into a paste that perfumes the meat throughout cooking. Place the pork into your slow cooker with the chicken broth, chipotle peppers, bay leaves, cumin, sazon, oregano, and adobo seasoning. Cover and cook on low for 8 hours. At 8 hours, the meat should shred under the pressure of a fork, and the cooking liquid should taste richly pork-forward, not sharp or thin. If it still resists, cook another hour.

Remove the pork to a cutting board and shred it into rough 1–2 cm strands using two forks, or pull it with your hands — avoid mincing it into paste. Return the shredded meat to the slow cooker and let it steep in the braising liquid for 15–30 minutes. The meat will reabsorb moisture and develop a melting texture. Taste and adjust salt. The finished dish should have a porky, slightly smoky flavour from the chipotle and cumin, with garlic threaded throughout. Skim excess surface fat if it offends you, though some is desirable — it carries flavour. Serve in warm tortillas or over rice.