Mexican Slow Cooked Carnitas

This will be our dinner tonight. Doesn't it make your mouth water just looking at it!?! This recipe, along with many other great weight loss recipes can be found here. I especially like the fact that this recipe is made before hand in the crock pot, with minimal preparation just before serving. I love meals that let you get in, get it done, and get out. Can't beat it!
The recipes is below:
** Once again, make sure you look for tortilla wraps that are low in calories and low in carbs. Tortillas can be deceptively high in calories, usually with about 200 or more calories per serving. The lower below 200 calories, the better. Usually whole wheat, low carb tortillas are your best bet***

Mexican Slow Cooked Carnitas
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 (I used Smithfield)
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 crock pot, 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 accumulated 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