slow-cooker carnitas

I have to admit, my motivation for wanting to make this recipe was more because I like saying “carnitas” than eating “carnitas”. It’s pretty fun to do in your best Sophia Vergara accent.

Go ahead, I’ll wait.

I actually didn’t really have a solid idea of what carnitas even were, but having seen them on different food sites and the menu at Chipotle, I knew they looked delicious. This recipe is a loose adaptation of one my mother makes, but she uses a beef roast, and drinks less when she makes it. I, on the other hand, managed to get an entire bottle of vino down while this bad boy simmered. I’d be lying if I said I wasn’t feeling pretty accomplished.



I will say, the heat from the chipotle peppers in adobo can be intimidating. I made the mistake of tasting the sauce before cooking it, and rubbing my eye. Word to the wise: If you get adobo sauce in your eye, DO NOT flush with saline solution. My eye felt like it literally combusted, I immediately pictured an exploded M-80 where it used to be, and mentally started planning out how to coordinate winter wear with an eye patch. All is fine though, slight overreaction.


That being said, once the carnitas are drained and sautéed in with the poblanos and onions, the heat decreases tremendously. Plate these on corn tortillas with whatever else you’d like. A little tip: robby’s cole slaw goes uh-mazing on these.

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