Copycat Chipotle Carnitas Food

COPYCAT CHIPOTLE CARNITAS CRISPY TACOS

Copycat Chipotle Carnitas Crispy Tacos image

Carnitas are so easy to make; you might consider hanging a Chipotle sign on your oven. Throw that delicious tender meat into a taco and you're Chipotle fiesta ready.

Provided by EmKenBken

Categories Mexican

Time 32m

Yield 8 Cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (5 -6 lb) pork shoulder, boneless
2 cups water
6 fresh thyme sprigs
5 juniper berries
3 bay leaves
2 tablespoons kosher salt
1 teaspoon whole black peppercorn
12 taco shells

Steps:

Using a square of cheesecloth, make a spice bundle: Place thyme springs, juniper berries, bay leaves, and black peppercorns in the center of the cloth and secure with kitchen twine.
In a slow cooker set to low , arrange pork roast in the bottom. Add water, spice bundle, and salt.
Cover and set for 10 hours. It may take 12 hours, carnitas will be ready when pork is easily shreddible with a fork.
Using a large slotted spoon or a pair of tongs, transfer pork to a large bowl (save cooking liquid for later). Allow pork to rest, covered, for about 10 minutes.
Heat taco shells according to manufacturer's directions, and prepare toppings of your choice.
Shred pork using two forks or tongs, discarding excess fat. Taste cooking liquid. (if it is too salty, thin the cooking liquid with hot water). Moisten carnitas with 1 cup of cooking liquid, reserving the rest for later use.
Assemble tacos:.
Fill Taco shells with Copycat Chipotle Carnitas, and desired toppings.

Nutrition Facts : Calories 1010.8, Fat 73.3, SaturatedFat 25.2, Cholesterol 268.4, Sodium 2672.4, Carbohydrate 15.9, Fiber 1.2, Sugar 0.3, Protein 66.7

CHIPOTLE CARNITAS

Chipotle Carnitas image

Haven't tried this yet but believe it may be the Chipotle Carnitas recipe which is to die for. Will be trying soon. Braised Pork Shoulder with Tomatoes, Cumin, Cloves and Chipotle Peppers Adapted from the Niman Ranch Cookbook

Provided by Winks 5

Categories Pork

Time 5h

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs pork shoulder or 3 lbs chuck roast
1 tablespoon vegetable oil
1/4 teaspoon cumin seed, crushed slightly
1 onion, cut in half then chopped
3 garlic cloves, peeled and chopped
1 (14 ounce) can diced tomatoes
2 sprigs fresh oregano (can substitute dried, about 1/2 tsp?)
2 whole cloves
1 -2 bay leaf
2 chipotle peppers
1 tablespoon adobo sauce
1/4 cup water or 1/4 cup meat stock
salt and pepper

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.

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