Pork Carnitas

Treat your family with this pork carnitas made using Progresso® chicken broth – a perfect Mexican slow cooked dinner. MORE+ LESS-

By Pillsbury Kitchens

February 1, 2012

medium onion, sliced

tablespoons canola oil

boneless pork shoulder roast (4 lb), trimmed of fat

teaspoons ground cumin

teaspoon coarse (kosher or sea) salt

teaspoon garlic powder

teaspoon chili powder

1/2 cups Progresso™ chicken broth (from 32-oz carton)

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1

Spray 4-quart slow cooker with cooking spray. Place onion in slow cooker.
2

In 12-inch skillet, heat oil over medium-high heat. Cook pork in oil until brown on all sides. Place pork over onion in slow cooker. Sprinkle with cumin, salt, garlic powder and chili powder. Pour broth around pork.
3

Cover; cook on Low heat setting 8 to 10 hours.
4

Remove pork from slow cooker to plate; shred pork, using 2 forks. Place in serving bowl. Using slotted spoon, remove onion from slow cooker and add to bowl with pork. If desired, toss pork mixture with small amount of cooking liquid. Discard remaining cooking liquid.