I love Mexican food and just because I live a low carb lifestyle doesn’t mean that I can’t still enjoy it. The great thing about this recipe, like so many slow cooker recipes, is that you can set it up in the morning and come home to a warm perfectly cooked meal. These Carnitas are low in fat and are great on a salad or on their own. In our home we love to make “skinny tacos”. Today I used hydroponic baby romaine lettuce as the shell, but you can also use butter lettuce or iceberg lettuce. The most important aspect to this recipe is spices, spices and more spices! The healthiest and easiest way to add flavor any meal is to spice it up. I tend to use dried spices because they stay fresh forever if stored in a airtight container. I hope you love this recipe as much as I do.
- 2lbs Pork Loin (I buy the double pack from Costco with 2 Pork Loins in each pack)
- 1 teaspoon of each of the following: cumin, chili powder, garlic powder, oregano, and black pepper
- 2 Bay Leaves
- 2 cups Chicken Broth (if unsalted add 1 teaspoon of salt)
- Mix all spices (except bay leaves) together in a small bowl
- Use the bowl to sprinkle the spices on the pork in the slow cooker. Rub spice mixture into the pork throughly.
- Place bay leaves in the slow cooker.
- Pour warm broth on either side of the pork. Try to avoid pouring directly on the meat.
- Set the slow cooker to cook on low for 8 hours.
- If possible turn the meat over half way through (optional)
- Take two forks and shred the pork. The meat will be super tender so this wont be a challenge.