Pork Carnitas (with crispy edges and dried Mexican peppers)
I add soaked dried peppers, orange, lime, and caramelized tomato paste to make the braising sauce. Then I reduce the sauce to a paste and toss it with the shredded pork before broiling. The result is tender carnitas with crispy edges that carry all that pepper flavor.
Ingredients
The Pork Carnitas
- 6 dried Mexican peppers, see notes
- 5 lb pork butt, or pork shoulder
- 3 tablespoons avocado oil, more as needed
- 1 cup beef stock, divided
- 1 medium onion, diced
- 4 cloves garlic, smashed with the side of your knife
- 4 tablespoons tomato paste
- ½ cup orange juice, from 2 oranges
- ¼ cup lime juice, from 2 limes
The Spice Rub
- 2 teaspoons EACH: salt and paprika
- 1 teaspoon EACH: black pepper, garlic powder, onion powder, cumin, and oregano
Instructions
- Remove the stems and seeds from the peppers, then place them into a bowl. Break them up as needed to fit. Pour in 1 cup of hot water and set them aside to soften while you prep the pork.6 dried Mexican peppers
- Cut the pork into fist-sized pieces and dry with paper towels.5 lb pork butt
- Mix the spices together in a small bowl, then sprinkle them evenly over all sides of the pork. (After searing the pork in the next step, scrape any spices left on the cutting board into the slow cooker.)1 teaspoon EACH: black pepper, garlic powder, onion powder, cumin, and oregano, 2 teaspoons EACH: salt and paprika
- Heat the oil in a cast iron or heavy-bottomed pan over medium-high heat. Working in batches, sear the pork until browned on all sides. Reduce the heat if the spices begin to darken. When the meat is seared, place it into your slow cooker in a mostly single layer.3 tablespoons avocado oil
- Add ½ cup of stock to the pan and scrape the bottom to remove any stuck-on bits. Pour the liquid into the blender.
- Heat another splash of oil, then add the onion and cook until it softens, about 5 minutes. Add the garlic and cook for 30 seconds. Push the onion to the side of the pan and add the tomato paste to the middle. Cook for 3-4 minutes, stirring occasionally, until the tomato paste darkens and becomes sweet-smelling. Pour in the remaining ½ cup of stock and scrape the bottom to lift any stuck bits. Pour everything in the pan into the blender.1 medium onion, 4 cloves garlic, 4 tablespoons tomato paste, ¼ cup lime juice, ½ cup orange juice
- Pour the softened peppers and soaking water into the blender. Add the orange juice and lime juice and blend until smooth.
- Pour the sauce over the pork in the slow cooker, then cook on high for 4-5 hours or low for 8-10 hours.
- Remove the pork from the slow cooker and place it on a baking sheet.
- Pour the liquid in the slow cooker into a pot and bring it to a boil over high heat. Boil it rapidly for 10-15 minutes, until it starts to splatter. Reduce the heat to medium, prop the lid halfway on the pot (DO NOT cover the pot or it won't thicken), and simmer until it becomes a thin paste. Stir it frequently as it thickens to prevent it from scorching. If there is a lot of oil on top of the sauce (there usually is), spoon or drain it off.
- While the sauce reduces, position an oven rack at the top and preheat to broil. Shred the pork using 2 forks.
- Pour the reduced sauce over the pork and stir gently to coat. Broil the pork for 5-7 minutes, until many dark/charred pieces form. Remove the pan from the oven, stir, then return the pan to the oven for another 5-7 minutes.
- Mix in the crispy charred pieces, then serve right away.
Notes
Dried Mexican Peppers: Other than the pork, this is the most important part of the recipe. I choose 3 kinds of peppers and use 2 of each: 2 mild and 1 medium heat. This makes carnitas that aren't spicy but have tons of flavor. If you like it hot, swap in one or two spicy peppers. Guajillo and pasilla are my favorites, and I always use them. See the chart in the post to choose your peppers.
Serving: 1, Calories: 466kcal, Carbohydrates: 10g, Protein: 55g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 170mg, Sodium: 894mg, Potassium: 1166mg, Fiber: 2g, Sugar: 5g, Vitamin A: 157IU, Vitamin C: 13mg, Calcium: 55mg, Iron: 4mg