Pork Carnitas


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Pork Carnitas
Pork Carnitas
Ingredients
1 Raley's Fresh Pork shoulder roast (about 4½ lbs.)
Water
1 tbsp. paprika
2 tsp. chili powder
1 tsp. dried Mexican oregano
1 tsp. ground cumin
1/2 tsp. salt
Carnitas Sauce:
1½ tsp. vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1/2 cup orange juice
1/4 cup lime juice
1/4 cup chicken broth
1 tbsp. cider vinegar
1 tsp. sugar
1 (4- oz.) can diced green chiles
1 canned chipotle pepper plus 1 tsp. adobo sauce from can or to taste
Directions

This is a great make-ahead dish. Put cooked pork on a foil-lined baking sheet and cook for about 10 minutes at 450°F to crisp surface.

Prep: 30 minutes, Cook: 2 hours, Serves: 8

1. Cut meat away from bone if roast is not boneless and cut meat into 3-inch chunks. Place in a large pot and add just enough water to cover. Stir in seasonings and bring to a boil. Reduce heat and simmer, covered, for 40 minutes.

2. Remove cover and increase heat to medium-high. Cook for 1 hour or until water has cooked off, turning meat frequently. (Pork should be very tender and browning in accumulated fat at this point.)

3. While pork is cooking, heat oil in a medium saucepan over medium heat. Add onion and cook for 10 minutes, stirring occasionally. Stir in garlic, then add remaining ingredients. Bring to a boil; reduce heat and simmer for 5 minutes. Let cool slightly, then puree until smooth.

4. Stir sauce into pork, breaking up pork slightly with the back of a spoon. Serve in corn or flour tortillas with your favorite toppings. 

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