This is a shredded spin on carnitas. In Spanish, carnitas means "little meats." The traditional Mexican dish is typically made from pork, but can also be made from beef. This is a slow-cooked version of the otherwise braised or slow-roasted techniques. Once shredded, the meat is often served with cilantro, onion, salsa, guacamole, refried beans, and tortillas. Serve over cabbage slaw in a soft tortilla.
For truly authentic carnitas texture, after slow cooking and shredding, spread the pork onto a sheet pan and broil or pan-fry in a bit of lard until crispy and caramelized. This step is crucial for developing the signature texture. Consider adding half an orange, quartered, to the slow cooker alongside the limes for an extra layer of traditional citrus flavor. Monitor the liquid level; while the slow cooker minimizes evaporation, ensuring the pork remains partially submerged is key. Adjust seasoning to taste, especially the adobo and chipotle, for your preferred spice level. Serve with warm corn tortillas, a vibrant salsa verde, and fresh cilantro and onion.