Image courtesy of Sub-Zero
Our Featured Sub-Zero/Wolf Recipe!
The key to any braise, especially carnitas, is patience. It takes time for the pork to render out and take on the flavor of the braising liquid. Adding a few minutes of broiling at the very end of the preparation method can help create increased flavor and crisp crust.
Yield:
6 Servings
Cook Time:
3½ – 4 Hours
Ingredients:
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1½ teaspoons coarse salt
- 1 teaspoon black pepper
- 1 medium white onion, chopped
- 2 cloves garlic, whole
- 1 jalapeño, seeded and minced
- 1 chipotle pepper in adobo sauce, minced
- ¼ teaspoon adobo sauce
- 3 pound pork shoulder
- 12 ounces beer, such as a Pacífico pilsner or Corona lager
- Juice of 1 lime
- Juice of 1 orange
- Warm tortillas, for serving
- Fresh cilantro, for serving
Preparation Method
- Preheat the oven to 350°F Roast Mode with a rack set at position “2.”
- In a small bowl, combine chili powder, paprika, cumin, cayenne, salt, and pepper.
- In an 8-quart Dutch oven, combine onion, garlic, jalapeño, chipotle pepper, and adobo sauce.
- Gently pat pork shoulder dry and trim off any excess fat. Cut into three or four pieces.
- Season with spice mixture, using it all. Add seasoned pork into the Dutch oven.
- Pour beer, lime juice, and orange juice over pork. Cover Dutch oven with a lid.
- Roast in the oven for 3½–4 hours or until completely tender.
- When cooked through, remove pork from Dutch oven and place it on a large baking pan. Shred pork using two forks and spread into an even layer.
- Pour ½ cup of remaining braising liquid evenly over the shredded pork.
- Set oven to Broil Mode—High with a rack set at position “5.” Broil pork until the edges brown.
- Serve with warm tortillas and top with fresh cilantro.
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