Chipotle Chile Carnitas

By carvalhohm

Ingredients

• Sauce:
• 2 pounds pork shoulder (or pork butt), trimmed of fat
• 1 small white onion , chopped
• 2 cloves garlic , whole
• 1 Tbsp. fine sea salt
• Cracked black pepper, to taste
• 8 cups chicken stock
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• 1 Tbsp. olive oil
• 2 pounds plum (Roma) tomatoes , roasted, peeled and chopped
• Kosher salt , to taste
• 1 tsp. fresh thyme
• 1 tsp. oregano
• 1/2 tsp. ground cloves
• 1 cinnamon stick
• 2 canned chipotle chile peppers in adobo, finely chopped
• 1/2 cup Fine sea salt , to taste
• Mexican créma or sour cream in a squeeze bottle
• 1 ripe avocado , peeled, pitted and diced
• Additional Garnish Suggestions:
• Sliced avocado or guacamole
• Chopped cilantro
• Minced onions
• Red or green salsa
• Sour cream
• Refried beans
• Shredded cheese
• Lime wedge

Details

Servings 8
Cooking time 146mins
Adapted from oprah.com

Preparation

Step 1

Sear the pork until golden brown on all sides. Bring 8 cups of chicken broth to a boil in a large casserole or Dutch oven. Add pork, onion, garlic and salt and return to a boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender for about 4 hours. Drain in a colander, discarding the onion and garlic and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.

Add olive oil to the pan and heat over medium heat. Add the onion and stir until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer.

Cover and reduce to a simmer for 8 minutes or until the tomatoes give off their juices. Add the shredded pork and chipotles; mix well. Cover and simmer to blend the flavors for 2 minutes. Remove from the heat and season with salt.

The pork in its sauce can be cooled, covered and refrigerated up to 1 day ahead. Reheat slowly before serving.

To serve, place 1 heaping tablespoon of pork onto each plate. Garnish with a drizzle of créma and a sprinkle of diced avocado.

Carnitas taste great served on warm corn or flour tortillas with a variety of traditional accompaniments listed in the additional garnish suggestions.

Serve hot.

Prep Time: 20 minutes
Cook Time: 2 hours 26 minutes