Chipotles Carnitas Pulled Pork Food

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.

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'S CARNITAS (PULLED PORK)

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.