The Pioneer Woman Tasty Kitchen
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Carnitas with a Spicy Chili Sauce

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Level: Easy

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Description

These carnitas are quick (for carnitas anyway!) and easy to make. I added a spicy chili sauce to mine for an unexpected twist on the classic flavor, but you could modify it to include any sauce/flavor you prefer.

Ingredients

  • FOR THE CARNITAS:
  • 1-½ pound Pork Shoulder
  • 1 whole Onion, Chopped
  • 1 head Garlic
  • 1 cup Beer (citrusy, Hoppy IPAs Work Best)
  • 1 whole Lime, Halved
  • 4 sprigs Fresh Oregano
  • 2 whole Bay Leaves
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Salt
  • 1 Tablespoon Peppercorns
  • FOR THE SPICY CHILI SAUCE:
  • 6 whole Guajillo Chiles
  • 1-½ cup Water
  • 3 ounces, weight Tomato Paste
  • 2 cups Carnitas Stock

Preparation

For the carnitas:

Preheat oven to 350ºF.

Combine all ingredients in a Dutch oven. Add water until it almost covers the top of the meat. Bring to a boil then remove from heat, cover, and place in the oven.

Bake for 1 1/2 to 2 hours, or until pork is cooked through and tender.

Raise oven temperature to 450ºF and bake, uncovered, for another 30 minutes.

Remove from oven, and shred.

For the spicy chili sauce:

Place chilis in a small sauce pan with the water. Bring to a boil, then cover and reduce to a simmer, allowing to cook for about half an hour. Let the mixture cool a bit then remove stems, cut into smaller pieces, and blend into a thick sauce.

In a frying pan, add guajillo chili paste, tomato paste, and carnitas stock. Reduce on high heat until thick.

Add carnitas and reduce further until sauce becomes like a coating on the carnitas (about 5 minutes).

Serve carnitas with the sauce.

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