CLEAN EATING PORK TENDERLOIN SLOW COOKER RECIPES

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SLOW COOKER PORK CARNITAS (MEXICAN PULLED PORK) - SKINNY…



Slow Cooker Pork Carnitas (Mexican Pulled Pork) - Skinny… image

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!

Provided by Gina

Categories     Dinner

Total Time 520 minutes

Prep Time 15 minutes

Cook Time 510 minutes

Yield 11

Number Of Ingredients 11

2 1/2 pounds trimmed (boneless pork shoulder blade roast)
2 teaspoons kosher salt
black pepper (to taste)
6 cloves garlic (cut into sliver)
1 1/2 teaspoons cumin
1/2 teaspoon sazon (homemade or packaged)
1/4 teaspoon dry oregano
3/4 cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
1/4 teaspoon dry adobo seasoning (I used Goya)

Steps:

  • Season pork with salt and pepper.
  • In a medium sauté 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 all the way in so you no longer see them.
  • Season pork generously with cumin, adobo, sazon, oregano all over.
  • Pour chicken broth in the crockpot, 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 as needed.
  • Let it cook another 15-30 minutes.

Nutrition Facts : ServingSize 1 /2 cup, Calories 160 kcal, CarbohydrateContent 1 g, ProteinContent 20 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 69 mg, SodiumContent 397 mg

SLOW COOKER PORK CARNITAS (MEXICAN PULLED PORK) - SKINNY…



Slow Cooker Pork Carnitas (Mexican Pulled Pork) - Skinny… image

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!

Provided by Gina

Categories     Dinner

Total Time 520 minutes

Prep Time 15 minutes

Cook Time 510 minutes

Yield 11

Number Of Ingredients 11

2 1/2 pounds trimmed (boneless pork shoulder blade roast)
2 teaspoons kosher salt
black pepper (to taste)
6 cloves garlic (cut into sliver)
1 1/2 teaspoons cumin
1/2 teaspoon sazon (homemade or packaged)
1/4 teaspoon dry oregano
3/4 cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
1/4 teaspoon dry adobo seasoning (I used Goya)

Steps:

  • Season pork with salt and pepper.
  • In a medium sauté 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 all the way in so you no longer see them.
  • Season pork generously with cumin, adobo, sazon, oregano all over.
  • Pour chicken broth in the crockpot, 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 as needed.
  • Let it cook another 15-30 minutes.

Nutrition Facts : ServingSize 1 /2 cup, Calories 160 kcal, CarbohydrateContent 1 g, ProteinContent 20 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 69 mg, SodiumContent 397 mg

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