Categories: Slow Cooker

Ingredients

• For the chipotle salsa:
• 1 tablespoon oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin
• 1 teaspoon oregano
• 4+ chipotle chilies in adobo sauce
• 1 (28 ounce) can diced tomatoes (fire roasted are good)
• 2 tablespoon cider vinegar
• salt and pepper to taste
• For the carnitas:
• 3 pound pork butt or shoulder, cut into 2 inch pieces

Directions

1. For the chipotle salsa:
2. Heat the oil in a pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin and oregano and saute until fragrant, about a minute.
4. Puree the onions and garlic along with the chilies and tomatoes in a blender or food processor and return to pan.
5. Bring to a boil, reduce the heat, simmer for a few minutes to thicken, season with salt and pepper and enjoy or let cool and store in the fridge for up to a week or in the freezer for up to 6 months.
6. For the carnitas:
7. Place the pork along with 1 cup of the salsa in a slow cooker and cook until the pork is falling apart tender, about 4-5 hours on high or 6-8 hours on low.
8. Remove the pork from the liquid and set aside to cool before shredding and removing any fat.
9. Meanwhile, skim any fat from the cooking liquid and simmer to reduce to 1 cup.
10. Mix the liquid into the pork, spread it out in a single layer on baking sheet, broil until crispy on top, about 4-6 minutes, flip and broil until crispy, about 4-6 minutes.
11. Mix in 1 cup of the salsa and enjoy in your favourite Mexican style dishes like tacos, quesadillas, etc.

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