Let's bring some Cuban flavors into the kitchen and whip out that slow cooker to make this brightly flavored main dish.
Acidity from the citrus with the authentic adobo seasoning will awaken your taste buds and give you a new go-to slow cooker dish. This will yield a lot of meat that you can use for tacos, add to salads, serve alongside your favorite veggies and cauli rice, you name it! Adobo seasoning is a common spice blend and can be found in most spice aisles or check out the note and make your own if you'd like. If you haven't tried it yet, now's the time! It's great on chicken, pork and fish.
14Ounceschicken brothor bone broth, look for organic and low sodium
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Before putting it into crockpot, remove large chunks of fat from pork shoulder then place in slow cooker.
Add all remaining ingredients. Toss to fully coat the roast.
Cook on high for 3 hours, or low for 5-7, or until meat is nice and fork tender and spreads apart easily.
Remove meat from slow cooker when done, shred, then return back to slow cooker to soak up more of the liquid.
If you like it crispy like a carnitas style, take shredded meat and cover with 1 to 2 cups of the cooking liquid and broil for 5 to 8 minutes, to let it crisp up a bit. This will caramelize and broil off the sauce a bit and add a little crunch and bring some texture back into the meat.
Notes: if you do not have adobo seasoning on hand, or have a fully stocked spice rack, you can make your own version. This makes more than you need for the recipe above, just use 2 teaspoons for the one above and save the rest for later: