Carnitas

Ingredients

  • 2 ancho chiles (toasted if you've got the time)
  • 1 chipotle chile (toasted is best!)
  • 1/2 cup (120 ml) chicken broth
  • 1 1/2 pounds (680 grams) pork shoulder (aka pork butt)
  • 1/2 pound (226 grams) pork belly
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 tablespoons (30 ml) lime juice
  • salt to taste

Directions

Preheat oven to 350F/ 180C/ Gas Mark 4. Place the ancho and chipotle peppers on a parchment paper lined baking sheet in the oven and bake until they puff up and are lightly toasted. Keep an eye on them so you remove them before they burn. Deseed the peppers, heat up the chicken broth in the microwave until hot (3-4 minutes), and soak the peppers in the hot chicken broth. After a 10 minute wait, blend the toasted peppers and chicken stock, as well as the remaining loose spices (all but the bay leaf and cinnamon stick) in a blender or food processor until smooth.

Oven: Preheat oven to 325F/ 165C/ Gas Mark 3. Cut pork shoulder and pork belly into 1 inch/ 2.5 cm cubes. Pat them dry, and brown them in batches over high heat in a cast-iron pan (or equivalent). Place meat in a roasting pan. Pour in the spice stock blend, as well as the bay leaf and cinnamon stick. Cook for 2 to 2.5 hours until meat is tender and falling apart. Remove from the oven and cool. Remove the cinnamon stick and bay leaf and shred the meat. Add the lime juice, and mix the meat and juices well. Serve and enjoy!

Slow Cooker : Cut pork shoulder and pork belly into 1 inch/ 2.5 cm cubes. Pat them dry, and brown them in batches over high heat in a cast-iron pan (or equivalent). Place into a slow cooker along with the chiles in chicken stock, all the spices, and cook low 8-10 hours for best results, or high 4 hours. When cooked, let cool, and shred the meat. Remove the bag leaf and cinnamon stick. Add the lime juice, mix well with the cooking liquids, and serve. Enjoy!

Pressure Cooker: Cut pork shoulder and pork belly into 1 inch/ 2.5 cm cubes. Pat them dry, and brown them in batches over high heat in a cast-iron pan (or equivalent) or the pressure cooker. When done, place all the meat in the pressure cooker, and add the spice stock blend, as well as the cinnamon stick and bay leaf. Seal the pressure cooker safely. Cook high for 15-20 minutes (for 15 psi). Carefully release the pressure from the unit. When safe, open. Let cool. Remove the cinnamon stick and bay leaf. Shred the meat. Add the lime juice, and mix the meat and cooking liquids well. Serve, and enjoy!

Base recipe yields 8 servings of 4.7oz/ 133.2g a piece.

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About This Recipe

This is one of my favorite recipes! Chipotle (the American restaurant) inspired me everytime I got a Carnitas salad bowl- and I came up with a version that I like even better! I added the pork belly I love to buy at Trader Joes because pork belly makes everything better (ask your local butcher or meat dept- or just check out the meat section. Costco also carries huge trays of sliced pork belly)! Enjoy alone, in a burrito or taco, on top of a salad, or even for breakfast. Yeah- it's that good! Buen provecho!

Recipe Macros per Serving

Protein: 17.9 gram(s)

Carbs: 2.2 gram(s)

Fiber: 0.9 gram(s)

Fat: 30.7 gram(s)

Calories: 361

Net Carbs: 1.3 gram(s)