Smoky Sweet Carnitas
Smokey Sweet Carnitas Tacos Pair with the 2020 Origin Pinot Noir or the 2021 Compañón Arrieta ‘Herrigoia’ Rioja from our Club Argaux Spring delivery! [gallery columns="2" size="full" ids="51060,51062"]
Ingredients:
- 2 lbs. pork shoulder
- 1 Pacifico or other Mexican beer
- Broth
- Zest of 1 lime and juice
- Zest of 1 orange and juice *try for a more tart orange like a Seville orange
- ½ tbsp. cloves
- 1 tbsp. chili powder
- ½ tbsp. oregano
- 1 tbsp. smoked paprika
- 2 bay leafs
- Sea salt
- Cracked black pepper
- Tortillas
Season the pork with the spices and brown in your dutch oven on all sides. Pour in the beer and use as broth as you need to cover the sides of the meat. Throw in the bay leaf and add the zest/juices of the citrus. Bring to a boil and then back down to a simmer, cover for an hour and a half. While the meat is cooking, make the salsa.
For the Smoky & Sweet Pineapple Salsa
- 2-3 pieces of pineapple
- 3 chiles in adobo sauce
- 3 tomatillos
- 1 clove garlic Juice of 1 lime
- Sea salt
Combine everything together in a food processor and taste! Add more of whatever you think it needs ;) You may want it more sweet, smoky, or spicy! Remove the lid on the dutch oven and cook down for another hour or so. When you are ready to serve, heat a cast iron skillet and start adding the meat with juices for perfectly crispy carnitas! The meat should be falling apart without having to shred it. It will continue to shred as you fry it in the skillet. ENJOY!