Chipotle Copycat Slow Cooker Pork Carnitas
Description
Use this wonderfully seasoned pork for tacos, burritos, nachos, rice bowls, on buns for sandwiches, or however you choose. It's important not to skip the searing step on the stovetop since it creates the delicious flavors that make it so good.
Ingredients
5 lb. pork shoulder/pork butt
2 T. extra light olive oil
2 t. kosher salt, divided
2 t. freshly ground black pepper, divided
4 dried bay leaves
1 T. dried rosemary or 3 large fresh rosemary sprigs
1/2 t. ground thyme
1/2 c. water
Directions
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Rinse pork roast under cool water; pat dry with a paper towel, which helps create less steam and a better sear.
Preheat a dutch oven over medium-high heat; add 2 T. olive oil. Place pork on a plate/platter; sprinkle 1 t. salt and 1 t. pepper on all sides. Once oil is shimmering and hot, carefully place pork in a Dutch oven. Don't wait or the seasoning will begin to draw out moisture. Sear each side. Allow pork to sizzle in the pan without touching it for at least 2 minutes.
The pork will naturally release from the pan once it is properly seared. If it's sticking to the pan, more than likely it's not seared yet. It will take 2-5 minutes per side. Reduce heat if the pan is getting too hot.
Line a 6 quart slow cooker with a slow cooker liner for easy clean up. Add bay leaves to the bottom of the slow cooker; place pork on top of bay leaves; carefully pour remaining cooking liquid from Dutch oven over the pork. Add 1/2 c. water to Dutch oven, return to medium-high heat. Use a silicone spatula or wooden spoon to scrape the stuck browned bits from the bottom. When the mixture is boiling, pour it over the pork in the slow cooker. Sprinkle rosemary, thyme and remaining salt and pepper over the pork in the slow cooker. Flip pork once to season the other side.
Cover; cook on High 5-6 hours or on Low 10-12 hours. When the pork is tender, remove pork to a platter; carefully shred with 2 forks. Return shredded pork to the slow cooker. Taste for seasoning, if necessary add salt to taste.
Carefully stir to coat pork in cooking liquid. Cover; cook 30-60 minutes to help the pork absorb the juices.
Serve.
15 minutes