Ok - these carnitas were awesome! Chad was eating the leftovers for lunch everyday; he could not get enough of them. Very flavorful and easy if you prep the night before. I found this recipe on Gina's Weight Watchers blog and made a few adjustments. Great blog with tasty low-fat recipes. Make these this week! You will not be disappointed!
2 1/2 lb pork shoulder blade roast, lean - with all fat removed
6 cloves of garlic; cut in slivers
Homemade taco seasoning (found here)
3/4 cup 99% fat free chicken broth
1 small can diced chilies
2 bay leaves
A few dashes of hot sauce (optional)
Salt and Pepper
Season pork salt and pepper. In a medium pan over medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool. (This step is not necessary, but adds a lot more flavor!)
Using a sharp knife, insert blade into pork and cut small holes. Insert garlic slivers throughout pork. Season pork with taco seasoning all over.
Pour chicken broth in crockpot, add bay leaves and diced chilies. Place pork in crockpot and cover. Cook on low for 8 hours. After 8 hours, shred pork and remove any bones. Combine well with the juices, remove bay leaves and adjust seasonings. Let cook for another 15-30 minutes.
Serve with corn tortillas (warmed over a gas stove is best), fresh cilantro, lime juice and light sour cream. I would also recommend light, shredded Monterrey jack cheese, salsa and avocado.