Carnitas

Few things taste as good as a warm carnita for lunch or dinner. This great pulled pork taco is a staple at many tacquerias. I have my own twist on them hope you give them a try.

1 - 5lb boneless pork shoulder

2 large onions minced

1   12 ounce can crushed tomatoes

1 small can of chipoltle peppers in adobo sauce

 2 to 3  cups Shredded lettuce

2 bunches chopped green onions

1  1/2 cups each of shredded Monterrey Jack and Sharp Cheddar cheese tossed together

Salt and pepper

1 cup of cider vinegar

1/4  cup good quality chili powder

3 cloves of crushed garlic

1 avocado sliced if desired

sour cream if desired

2 limes cut into small wedges

1 cup of chopped cilantro

Package of 6 inch corn tortilla shells

canola oil

Rub the pork shoulder well with a mixture of salt and pepper and the crushed garlic and let sit overnight in a covered dish. Take the chipoltles in adobo and place in a blender or food processor and blend till smooth.  The next morning place the pork in a large pot with the onions and pour over the can of tomatoes, the chili powder, 1/3 of the chipoltle mix, vinegar and then cover with water. Bring to a boil and then reduce heat and simmer for approx 2 to 3 hours until fork tender.  Remove meat from pan to a cookie sheet and with 2 forks shred like you would pulled or bbq pork and let cool. Pour the liquid from the pot to a saucepan and reduce by half. Taste the sauce. If it is too spicy for you add a small 8 ounce can of tomato sauce, if you want it hotter add a tbl or so of the chipoltle puree.

To make the Carnitas

Heat up 2 to 3 tbl of oil in  saute pan and sear off the shredded pork until crispy. In a small sauce pan warm up the sauce. In another saute pan heat up the shells one at a time in a few drops of oil. You want the shells just crisp at the edge but still a little soft.

Place the meat in a large bowl and all of your other toppings in  bowls and shells on a plate and let your family or guests make up the Carnitas to their own liking at the table.

Serve with sides of Spanish rice, refried or black beans, and some Margaritas or Cold Beer

Enjoy

Chef Tim

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