Mom on the Run

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When the Crock Pot Goes Right: Mexican Style Posted: 21 Aug 2012 04:42 AM PDT  Today was my first day back to work after a nice long 7 week summer vacation. I am a bit traumatized both by last nights crock pot disaster and the idea of work. Last night I thought long and hard about what I was going to make tonight and I knew there was no way that I would want to cook. I knew another crock pot meal was the way to go. Instead of trusting an unknown recipe source I decided to go with great recipe blogger, Gina from Skinny Taste. I was so glad I did. This dish was amazing. No weird smells or taste for this one. Mexican Slow Cooked Pork Carnitas By: Skinny Taste Ingredients: 2.5 lb pork shoulder blade roast, lean 6 cloves garlic, cut into sliver cumin dry adobo seasoning (I used Goya) garlic powder 3/4 cup 99% fat free chicken broth 2-3 chipotle peppers in adobo sauce (to taste) 2 bay leaves Directions: 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. Season porkgenerously with cumin, adobo and garlic powder 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 accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes. We made carnita tacos with the meat. DELISH!!! The whole family enjoyed putting there favorite taco toppings and creating their own culinary masterpieces. I am so tired!!! Need to get some sleep and recharge for tomorrow

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