Slow Braised Carnitas

Ingredients:

  • ▪10-12 lb bone in pork shoulder
  • ▪2 large white onions (quartered)
  • ▪5 small sweet pepper (quartered)
  • ▪7 whole garlic cloves
  • ▪1 small can of chipotles with juice
  • ▪1/2 tin Oakland Dust Chili Lime
  • ▪1 teaspoon salt
  • ▪1 teaspoon black pepper
  • ▪1 Modelo
  • ▪1/2 tin Oakland Dust Chili Lime
  • ▪1 cup water

Directions:

Sometimes a packaged butt will have a little stink when you open the plastic so always be sure to rinse before cooking. Pat dry and cover entirely with Chili Lime Rub. Now toss your butt in a BIG pot and add your peppers, onions, garlic, and chipotles (with juice) Add salt and pepper, coke, beer, and water. Bring to a boil then drop to simmer for up to 7 hours or until that meat is “fork” tender. Remove from the pot, discard the bone, onions, and pepper and let rest for 1 hour. Keep about 3 cups of the juice for later. Now it’s time to get dirty. Go through the meat and discard fat and cartilage (or not) just my preference and my family’s.

Optional:I like a good brown to my carnitas so I fry them up over high heat in a cast iron skillet adding the saved broth as needed. Season to taste and serve with tortillas, eggs, or whatever you like. You’re going to love them. Enjoy!

Older Post
Newer Post
Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now