Mexican Pulled Pork

I've had this meal on my menu for a while and finally got around to making it. I absolutely love pork. It is my favorite meat and so versatile. This is a crock pot recipe which makes the pork very moist and flavorful. The chipotles give this recipe an extra kick, so add as little or much as you can handle. We made some great pork burritos out of this. They were so good!

Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Servings: 8 • Serving Size: 4 oz (1/2 cup) • Points: 4 pts
Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g

* 2.5 lb pork shoulder blade roast, lean, all fat removed
* 6 cloves garlic, cut into sliver
* cumin
* adobo
* garlic powder
* 3/4 cup 99% fat free chicken broth
* 2-3 chipotle peppers in adobo sauce (to taste)
* 2 bay leaves

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 pork generously 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.