Chipotle-Orange Slow Cooker Carnitas

Chipotle-Orange Slow Cooker Carnitas

John Kanell @preppykitchen

www.preppykitchen.com

Ingredients

Chipotle-Orange Carnitas

  1. 2 Tbsp kosher salt 34g

  2. 1 Tbsp chili powder 8g

  3. 1 Tbsp ground cumin 6g

  4. 1 tsp cocoa powder 2g

  5. 1/2 tsp ground coffee 500mg

  6. 1/2 tsp ground cinnamon 1g

  7. 1 Tbsp orange zest 6g

  8. 1 6 to 7 lb. Boston butt pork roast

  9. 6 garlic cloves halved

  10. 3 Tbsp olive oil 45mL

  11. 1 cup lager beer 236mL, such as Corona

  12. 2 cups peeled and chopped orange 450g

  13. 3 Tbsp pureed chipotle chiles in adobo

  14. 1 orange halved

  15. 1 Tbsp chile para naranja

  16. Lime-Cilantro Cabbage Slaw and Quick Black Beans to serve

  17. Toasted tortillas salsa, and diced avocado, to serve

Ingredients Lime-Cilantro Cabbage Slaw

  1. 1/2 head red cabbage 25g, thinly sliced

  2. 2 tsp lime zest 4g

  3. 2 Tbsp lime juice 30mL

  4. 1/2 tsp kosher salt 3g

  5. 1/2 cup chopped fresh cilantro 25g

Instructions For the Chipotle-Orange Carnitas

  1. In a small bowl, stir together salt, chili powder, cumin, cocoa, coffee, cinnamon, and orange zest.

  2. Sprinkle half of mixture over pork roast. Using a paring knife, make 1-inch-deep incisions all over pork roast.

  3. Using your fingers, insert garlic cloves into pork. Refrigerate overnight, if desired, or proceed with recipe.

  4. Heat olive oil in a large skillet over medium-high heat. Add pork; cook 2 to 3 minutes per side until browned.

  5. Transfer pork to a 5 to 6 quart slow cooker. Pour beer around pork; add chopped orange, chipotle-adobo puree, and remaining seasoning mix.

  6. Cover and cook on low for 10 hours. Shred meat using two forks; discard fat and bones.

  7. Let meat marinate in slow cooker for 30 minutes.

  8. Transfer desired amount of meat to a colander; let drain (reserve liquid in slow cooker).

  9. Transfer meat to rimmed sheet pans; scatter in an even layer. Squeeze one orange over pork; tuck other orange half onto sheet pan.

  10. Sprinkle pork and orange with chili para naranja. Broil meat on high until crispy, 4 to 6 minutes.

  11. Serve crispy pork with toasted tortillas, salsa, diced avocado, Lime-Cilantro Slaw, and Quick Black Beans.

For the Lime-Cilantro Cabbage Slaw

  1. In a medium bowl, stir together all ingredients. Refrigerate until ready to serve.

  2. For the Quick Black Beans

  3. In a medium bowl, stir together 1 can of rinsed and drained black beans with ¼ cup reserved liquid from slow cooker and 1 teaspoon kosher salt.

  4. Microwave on high for 1 minute, if desired.

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