Chipotle Pork Carnitas
The Spice & Tea Exchange
approximately 2½ pounds
Mexican
Tender pork shoulder cooks low and slow with smoky chile, savory adobo, cumin, and oregano until rich, juicy, and pull-apart soft. A final crisping step creates irresistible caramelized edges, making this a flavorful filling for tacos, bowls, or sandwiches.
Ingredients
2 Tbsp Adobo Spice Blend
2 tsp Chipotle Pepper Powder
2 tsp Oregano – Mexican
2 tsp Cumin – Ground
2 tsp kosher salt
1 Tbsp packed light brown sugar
3½ to 4 lbs pork shoulder (boneless pork butt), cut into 4 equal pieces
2 Tbsp vegetable or canola oil
1 medium yellow onion, diced
8 oz orange juice
4 oz chicken stock or water
2 oz lime juice
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Chipotle Pork Carnitas (Kit)
Directions
Season Pork. In a small bowl, mix spice rub ingredients until well combined; set aside. Trim excess skin from the pork shoulder, leaving the fat cap intact. Pat dry with paper towels and place in a large mixing bowl. Cover pork with spice rub and generously season all sides.
Cook Pork. Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Sear pork pieces until browned on all sides (do not crowd; work in batches, as needed). Once browned, transfer pieces to a slow cooker. Add onion, orange juice, chicken stock, and lime juice. Cover; cook on LOW setting for approximately 8 hours or HIGH setting for 5 to 6 hours. Pork is done cooking when it is tender enough to shred. Remove from slow cooker and let cool slightly, then shred using 2 forks.
Crisp Carnitas. Turn on the broiler. Spread shredded pork on a baking sheet. Broil for 2 to 3 minutes until the edges are crispy. Serve in tacos, rice bowls, sandwiches, and more.
If desired, skim off and discard the fat from the remaining liquid in the slow cooker. Reduce liquid to approximately 2 cups. Drizzle over carnitas when serving.