Pork Carnitas/Nachos

I hope this recipe finds you all well. Staying home all the time is hard on all of us. I am hoping these recipes help you find some comfort and help you feed your family in a season of change for all of us. Something different for you all to try. Stay positive and keep moving forward. This time is relatively short and we will get through this. These pork carnitas are super easy - simple! They come together with very little effort on your part. Incredibly versatile - serve with corn tortillas, chips, or chucked up red and green peppers. I love this on a week night when everyone is busy and needs to eat at different times or when I just don't want to put a lot of effort forth! Yes, that happens! We all have those days when we don't want to put a lot of effort forth! Throw this in the slow cooker mid morning and let it cook all day. This would also be super easy to throw into your instant pot and cook up in about an hour or two.
  • Difficulty: Easy
Servings: 6 yield(s)
Prep Time: 400 mins
Ingredients
  • 2-3 lb Pork roast or shoulder
  • juice of 1 lime
  • 1/2 cup orange juice
  • can dr pepper
  • 8 oz chicken broth or stock
  • 1/2 medium onion
  • 2-3 minced garlic cloves
  • 1 can chipotles in adobo sauce
  • salt and pepper to taste
Instructions
    Putting it all together!
  1. It's time to get out that slow cooker and get to work on dinner. Put all ingredients into the slow cooker. Put the lid on, turn on high, and leave it for approximately 5 hours. After 5 hours, take the lid off and shredded the pork. I shredded it while it was in the slow cooker in the juices - it just falls apart at this point. Once shredded, remove the pork onto a sheet pan. Spread into an even layer. Leave your slow cooker on low. Turn the oven broiler onto low heat and make sure to put the top rack right under the broiler.
  2. Put the sheet pan with the shredded pork under the broiler for 5, maybe 10 minutes. It will brown up on the edges really fast so you do have to babysit it if you don't want it to burn! Remove from oven/broiler and put back into your slow cooker on low or keep warm setting and let it sit in the juices until ready to serve.
  3. Get any sides ready to serve with pork. I like to serve mine with a red and green bell peppers chopped up into small chip size pieces. Shredded cheese - cheddar and Monterey Jack are some of my favorites. My family likes cron tortillas or tortilla chips…I try to keep mine low carb and go with the peppers.
  4. Once ready to serve dish it up. Mine I put back on the sheet pan with peppers and cheese.
  5. Put it back under the broiler on low and let it cook up for about 5 minutes.
  6. It comes out looking like this…yummy and delicious.