Poblano & Onion Carnitas
- 2 1/2 to 3 pound pork loin center cut roast
- 2 Tbsp steak seasoning (Kosher salt, black and red pepper, garlic flakes, paprika)
- 1 tsp chili powder
- 2 Tbsp extra virgin olive oil
- 3 poblano peppers
- 1 yellow onion
- 2 garlic cloves, peeled and chopped
1/4 cup low-sodium chicken stock or broth
Cover all sides of the pork loin with the steak seasoning and chili powder.
In a large skillet, heat oil over medium heat and place the pork loin in the pan. Sear the meat for 3 to 5 minutes until browned. Repeat with all sides until the entire roast is seared.
Place in a slow cooker, fat side up.
Cut the poblanos and onions in half rings and place in the same skillet as the meat was seared in. Add the garlic. Stir and sauté for 5 minutes until barely cooked but picks up any remaining flavor that the pork loin had previously left.
Place the peppers and onions on top of the roast in the slow cooker and add the chicken stock or broth. Cover and cook on low for 8 hours or high for 4 hours.
Once finished, remove the pork loin and shred with a fork. Serve on a warm toasted tortilla and top with the remaining poblanos and onions and whatever else you choose.