Ingredients
Pork:
3-4 Pound Pork Butt/ Pork Shoulder (Fat Trimmed)
1 Orange
1 Lime
2 Bay Leaves
1 Cup Water
4-6 Cloves Garlic, Minced
1 Large Onion, Chopped
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Teaspoon Paprika
1 Teaspoon Onion Powder
Salt & Pepper to Taste
Chipotle Lime Sauce:
½ Cup Sour Cream
¼ Cup Mayo
2-3 Chipotle Peppers in Adobo Sauce
1-2 Cloves Garlic
1 Lime, Juiced
¼ Cup Parsley or Cilantro
½ Teaspoon Chili Powder
½ Teaspoon Ground Cumin
½ Teaspoon Onion Powder
Salt & Pepper to Taste
Preparation
1)Cut pork but in half and place in a slow cooker. Season liberally with salt and pepper.
2)Scatter diced onion around the pork along with the minced garlic.
3)Juice the lime and orange and combine it with the water and seasonings. Mix.
4)Pour the spice mixture over the pork butt. Place on the lid and cook on high for 4-6 hours or low for 6-9 hours.
5)The cooking time all depends on how big the meat is, how hot your slow cooker runs, and how much fatty tissue the meat has. Cook until it falls apart and easily tears apart using two forks. You could easily leave this to cook on low for 12 hours. The longer you cook it the more tender it becomes.
6)Once fully cooked and tender, remove the bay leaves and any bones. Place meat on a baking sheet lined with aluminum foil, using a slotted spoon to drain the excess liquids. Using two forks, shred apart the meat. (Be careful not to rip the foil or else you’ll be eating it)
7)Place the meat in a hot oven and broil for 4-5 minutes or until edges are golden. (Don’t walk away from the oven when broiling!)
Chipotle Lime Sauce:
8)In a blender or food processor, blend sour cream, mayo, lime juice, chipotle peppers, seasonings, parsley, salt and pepper until smooth and creamy.
Assembly:
9)This is the order we like to make our carnitas:
Flour Tortilla ,Line of BBQ Sauce, Shredded Pork, Chipotle Lime Sauce, Shredded Lettuce, Shredded Cabbage, Parsley.
- time
Prep mins
Cook minsWatch how to make this recipe >> link-- https://youtu.be/7Owu42TzPb4
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