Sunday, January 8, 2012

Kick Ass Carnitas

Kick Ass Carnitas

  • 4-6 lb boneless pork butt
  • 1 large onion
  • 4 cloves garlic
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 1 tbsp Ground Oregano
  • 1 tbsp Salt
  • 2 Bay Leaves
  • 4 Chipotle Peppers in Adobo Sauce
  • 2 quarts Chicken Broth
  • 2-3 tbsp Olive Oil

Dice the onion into medium sized pieces and chop up the garlic. Cut the port into two inch chunks.  Place pork, onion, garlic, and spices into large stock pot. Add the chipotle peppers with the adobo sauce and bay leaf. Add the chicken broth. The broth should cover the pork. If it does not, add enough water to cover the pork. Bring to a boil.

After reaching a boil, reduce to a slow simmer and cook uncovered for about three hours or until most of the liquid is cooked away, stirring ocassionally.

Preheat the oven to 400 degrees. Transfer just the meat to a parchment/foil covered baking sheet. Drizzle with oil and toss to coat. Spread evenly around baking sheet. Roast for about 10-15 minuets or until it just starts to get a little crispy.

I found this recipe on Reddit (source) and I love it!

Onions and fresh garlic.
Diced and chopped!

Boneless pork butt.

Cut into two inch cubes.

Chipotle Peppers in Adobo Sauce
You can use fewer for a less spicy dish!

Two quarts (8 cups) of chicken broth.

Savory spices!

1 tbsp each

Add two bay leaves.
Bring it to a boil!

Reduce to a simmer

Stir occasionally and let the liquid reduce.

About an hour simmering.

Keep cooking it down. It takes several hours.

Spread on a baking sheet and drizzle with oil then toss.
If there ends up with a bit too much liquid, you can put
the meat in a strainer and press it out before spreading
it on the baking sheet.

Roast at 400 degrees for 10-15 minutes.
Out of the oven and ready to eat! Tastes delicious!

On tortillas for the kids!

Keto Style! Fresh guacamole, sour cream,
lettuce, tomatoes (just a few) and cheese!



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