Ingredientes para Chipotle Carnitas
- 3-4 lb boneless pork shoulder
- Vegetable Oil
- Cumin Seed
- Onion
- Garlic Cloves
- Diced Tomatoes
- Fresh Oregano
- Whole Cloves
- Bay Leaf
- 2-3 chipotle peppers in adobo sauce, minced
- Adobo Sauce
- Water
- Salt And Pepper
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Como fazer Chipotle Carnitas
- Pat a 3-4 lb pork shoulder dry with paper towels and season generously with 2 tsp salt and 1 tsp black pepper.
- Heat 2 tbsp olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
- Sear the pork shoulder on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
- Add 1 tbsp cumin seeds to the pot and toast until fragrant, about 1 minute.
- Add 1 large onion, chopped, and sauté until softened and lightly browned, about 5 minutes.
- Add 4 cloves garlic, minced, and 2-3 chipotle peppers in adobo sauce, minced (adjust to your spice preference), and sauté for 30 seconds until fragrant.
- Add one (28 oz) can of crushed tomatoes (with their juices), 2 bay leaves, 1 tsp dried oregano, 4 whole cloves, and 1 cup chicken stock (or water). Scrape up any browned bits from the bottom of the pot.
- Return the pork shoulder to the pot. Bring to a boil, then reduce heat to low, cover, and simmer.
- Braise the pork until it's fall-apart tender: approximately 3-4 hours on the stovetop, 3-4 hours in a 325°F oven, or 6-8 hours on low in a slow cooker.
- Once tender, carefully remove the pork shoulder from the braising liquid and set aside. Remove the bay leaves, cloves, and oregano.
- Using an immersion blender, purée the braising liquid into a smooth sauce. If too thin, simmer uncovered until slightly reduced.
- Shred the pork shoulder using two forks.
- Return the shredded pork to the sauce, stirring to combine and heat through.
- Serve your delicious Chipotle Carnitas in tacos, burritos, bowls, or enjoy it as is!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
6g
Fat
43g
Carbs
1g
