Chipotles Carnitas Pulled Pork Recipes

CHIPOTLE CARNITAS

Chipotle Carnitas image

Haven't tried this yet but believe it may be the Chipotle Carnitas recipe which is to die for. Will be trying soon. Braised Pork Shoulder with Tomatoes, Cumin, Cloves and Chipotle Peppers Adapted from the Niman Ranch Cookbook

Provided by Winks 5

Categories Pork

Time 5h

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs pork shoulder or 3 lbs chuck roast
1 tablespoon vegetable oil
1/4 teaspoon cumin seed, crushed slightly
1 onion, cut in half then chopped
3 garlic cloves, peeled and chopped
1 (14 ounce) can diced tomatoes
2 sprigs fresh oregano (can substitute dried, about 1/2 tsp?)
2 whole cloves
1 -2 bay leaf
2 chipotle peppers
1 tablespoon adobo sauce
1/4 cup water or 1/4 cup meat stock
salt and pepper

Steps:

Rub some salt and pepper on the pork shoulder (or beef if you're using that).
In a dutch oven heat the oil over medium-high heat. Sear the pork shoulder on all sides until it is browned. Remove the pork and set aside for now.
Add the cumin seeds to the pan and toast in the hot oil until fragrant. Add the chopped onions and saute until lightly browned on the edges. Then add the garlic and chopped chipotle peppers and saute until fragrant, about 30 seconds. Add the whole can of tomatoes including the liquid, bay leaves, dried oregano, cloves, chicken stock or some water and scrape up the browned bits on the bottom of the pan. Add the pork back to the pan and bring the contents up to a boil then lower to a bare simmer. Braise until the pork is fall-apart tender, about 3 - 4 hours (or 6 hours in a slow cooker). You can braise on the stovetop on a low heat setting, in the oven at 325 deg F, or in a slow cooker.
The meat is done when it is fall-apart tender. Try your best to remove it in one piece and set aside. Remove the cloves, bay leaves, and oregano sprig (if you used the sprigs) from the braising liquid. Then using an immersion blender puree into a sauce. If the sauce is too thin, simmer it on the stovetop until it has reduced a little. Meanwhile, using two forks, shred the pork shoulder. Return the shredded meat to the simmering sauce. Let it heat through and soak up all the flavor and juices.

PORK CARNITAS WITH CARAMELIZED ONIONS AND CHIPOTLE

Pork Carnitas With Caramelized Onions and Chipotle image

From Cooking Light. Serve with jicama, roasted red peppers and avacado wrapped in soft corn or flour tortillas-or spoon over rice.

Provided by kitchenslave03

Categories Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons fresh oregano, chopped
1 teaspoon pepper
1 1/2 lbs boston butt, trimmed and cut in 1 inch cubes
2 bay leaves
2 teaspoons olive oil
2 cups onions, chopped
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cumin
1 canned canned chipotle chile, chopped
1 (14 ounce) can low sodium chicken broth
1 tablespoon fresh cilantro, chopped
2 teaspoons fresh lime juice

Steps:

Combine 1st 4 ingredients in a large zip-top plastic bag; seal and shake to coat. Refrigerate 8 hours or overnight.
Heat oil in a large nonstick skillet over med-high. Remove pork from bag. Add pork to pan; cook 10 min, browning on all sides. Remove from pan.
Coat pan with cooking spray. Add onion and garlic; saute 5 min or til lightly browned. Stir in salt, cumin, and chile. Return pork to pan and add broth. Bring to a simmer; cover. Cook 2 hours or til very tender. Remove from heat and discard bay leaves. Stir in cilantro and juice.

Nutrition Facts : Calories 304, Fat 20, SaturatedFat 6.6, Cholesterol 80.5, Sodium 482.2, Carbohydrate 8.5, Fiber 1.2, Sugar 2.9, Protein 22.3

CHIPOTLE'S CARNITAS (PULLED PORK)

Chipotle's Carnitas (Pulled Pork) image

I had some serious cravings for taco carnitas and chips from Chipotle while I was pregnant with my sons. This recipe tastes exactly like theirs. We serve this on warm soft shells with a mix of monterey jack and white cheddar cheese. The kids also like to squeeze a bit of lime juice on their tacos. I can't believe it was this easy to make. The leftovers freeze well.

Provided by Kimberly Fish @thefishfamily

Categories Pork

Number Of Ingredients 7

Ingredients

3 pound(s) boneless butt pork roast
3 tablespoon(s) oil (canola, olive or vegetable)
3 - 4 - bay leaves
- salt
- pepper
1-2 tablespoon(s) juniper berries
1 sprig(s) fresh thyme (or 1/2 teaspoon of dried thyme)

Steps:

Season pork well on all sides with salt and pepper.
Heat oil in a large skillet.
Sear pork in hot oil on all sides, approximately 3 minutes per side or until dark golden brown.
Place the roast in a crock pot and add bay leaves, thyme and juniper berries.
Cover and cook on low until meat is tender and shreds easily. Time will vary depending on how large your cut of meat is. We usually have a 3-4 pound roast and it takes @ 6 - 7 hours. You can start it on high for 2 hours and turn it down as well.

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