Chipotle Mexican Grill Braised Pork Shoulder Food

CHIPOTLE CARNITAS (COPYCAT)

Steps:

• Season all sides of pork liberally with salt and pepper and place in slow cooker. To the bottom of the slow cooker, add water, bay leaves, thyme, and juniper berries.
• Cover and cook on HIGH for 4 to 6 hours, or LOW for 8 to 10 hours. The meat should fall apart easily.
• Transfer pork to a large bowl and shred with two forks. Skim fat off liquid in slow cooker if desired. Discard juniper berries and any thyme sprig stems.
• For crispy edges, in a large skillet over high heat, heat 1 tablespoon olive oil until shimmering. Add pork in batches (3 to 4 batches), along with about 2 tablespoons juice from slow cooker, and cook without moving until browned on one side.
• Toss the pork to flip and brown the other side briefly (you want both crispy and soft pieces), until all the juice has evaporated. Return to slow cooker and repeat with remaining pork. Season to taste with salt and pepper.

CHIPOTLE CARNITAS

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.

BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE

Steps:

• Dry the ribs well, sprinkle all over with salt and allow to sit, refrigerated, for 1 to 2 1/2 hours.
• In a small bowl, combine cumin, coriander, chipotle pepper, black pepper, cayenne and cinnamon, and mix well. Dry the ribs well again and rub this mixture onto one side and the edges of the ribs, pressing to make sure it adheres. Heat oil over medium-high heat in a Dutch oven or other large, heavy pot until shimmering. In 2 batches, place the ribs in the pot, with the spice-rubbed side up, and brown the opposite side well, about 5 to 8 minutes. Remove to a platter as browned.
• Add onions and cook, stirring frequently, until they just start to brown, about 10 minutes. Add garlic and cook, stirring constantly, for 1 minute more.
• Move oven rack to middle position and heat oven to 325 degrees. Return ribs to the pot and add the orange juice, lime juice and enough beer so that the liquid comes halfway up the sides of the ribs. Bring to a simmer, then cover, put in the oven, and cook until the ribs are very tender, about 1 hour and 15 minutes. Remove the ribs from the pan, cover loosely with foil, and set aside. Continue to reduce the liquid if it is too thin, then adjust seasoning.
• Top each rib with a several tablespoons of sauce, sprinkle with cilantro and pomegranate seeds, if using, and serve.

CHIPOTLE-BRAISED PORK TACOS

Steps:

• Heat the olive oil in a medium Dutch oven over medium-high heat. Add the onion, season with some salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cilantro stems and cook, stirring once or twice, until softened, about 3 minutes. Stir in the tomato paste, chipotle and adobo sauce.
• Season the pork with some salt, add it to the Dutch oven and cook, stirring once or twice, until golden brown on all sides, about 5 minutes. Stir in the beer, scraping any browned bits from the bottom of the pan. Stir in the chicken stock and lime zest and juice and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the pork is fork-tender, about 30 minutes.
• Meanwhile, using your hands, shape the masa into 6 even balls. Cut some wax paper into a few squares slightly larger than the tortilla press. Spray 2 pieces with some nonstick spray. Sandwich a ball of masa between the pieces of wax paper, sprayed sides against the dough, and press to flatten. Remove the tortilla and set aside. Repeat with the remaining dough, using new pieces of wax paper if necessary.
• Heat a cast-iron griddle or pan over medium-high heat and cook the tortillas until golden brown, about 30 seconds per side. Keep warm while you finish the pork.
• Taste the pork and adjust the seasoning as needed. Fold some pork in each tortilla and top with the queso fresco, some cilantro and a squeeze of lime.

CHIPOTLE MEXICAN GRILL BRAISED PORK SHOULDER RECIPE

Steps:

• Generously salt and pepper the pork shoulder; let meat come to room temperature, about 2 hours.
• Preheat oven to 325 degrees F.
• Add olive oil to a large ovenproof pan. Sear the pork over medium-high heat until very brown on all sides. Remove pork from the pan; let rest on a platter for 10 to 15 minutes.
• Leaving an even coating, drain excess oil from the pan. Add onions; sweat over low heat until translucent. Return pork to the pan; add remaining ingredients. Cover pan, place in the oven and cook for 2 to 3 hours or until the internal temperature reaches 140 to 150 degrees F. Let pork rest 10 to 15 minutes before slicing.
• Use as burrito/taco meat or you can serve with vegetables and potatoes.

CHIPOTLE MEXICAN GRILL BRAISED PORK SHOULDER

Steps:

• Generously salt and pepper the pork shoulder.
• Let meat come to room temperature (2 hours) I would never, ever do this step, but some of you may feel comfortable.
• Preheat oven to 325*.
• Add olive oil to pan, sear pork.
• Let rest 10- 15 minutes.
• Drain excess oil from pan.
• Add remaining ingredients to pork.
• Cover and cook 2-3 hours until internal temperature reaches 140*- 150*.
• Let pork rest 10- 15 minutes before slicing.
• Fill flour tortillas with shredded pork, garnish with lettuce, sour cream, grated cheese, salsa, tomatos and black olives or garnish as desired.

CHIPOTLE'S MEXICAN GRILL SPICY GUACAMOLE

Steps:

• Using fork, mash avocado with lime juice in small bowl.
• Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.
• Chill until ready to serve.
• Serve with Tortilla Chips.

CHIPOTLE-GRILLED PORK SHOULDER STEAKS WITH CORN SALSA

Steps:

• Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
• Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
• Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
• Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
• Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.

RED-COOKED PORK SHOULDER

Steps:

• Heat oil in a large, heavy Dutch oven over medium-high heat.
• Add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute.
• Add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick.
• Bring to boil, then add pork picnic shoulder.
• Turn the meat to cover it with liquid and color it.
• Reduce the heat and cover the pan.
• Simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours.
• Remove the meat from the pan and spoon off the fat from the pan juices.
• Slice the meat.
• Serve with the pan juices.