I love carnitas out, so I wanted to find a recipe to make at home. Maybe put it in burritos or tacos. So, since I watch The Pioneer Woman (she makes normal people food), I decided to try this recipe.
This is the second time I've made this particular recipe. The first time, the spice wasn't quite there because I don't like jalapeno, so I didn't add it. This time, I ramped up the spices and poblano peppers.
2 poblano peppers, seeded and sliced -- I used 4 peppers
1 medium onion, sliced -- I used 2 onions
1/2 teaspoon cayenne pepper -- I used 1 1/2 tsp of ancho chili powder
1/2 teaspoon ground cumin -- I used 1 1/2 tsp of ground cumin
Kosher salt and freshly ground black pepper
One 4 1/2-pound bone-in pork shoulder -- at room temperature
1 1/2 cups chicken broth
4 jalapeno peppers, sliced -- not used
2 limes, zested and juiced
1 orange, zested and juiced
Notes: If you don't have Bobby Flay-like knife skills, you might like the Vidalia chopper. Even dices - small and large - without nicking your fingers, as I always manage to do.
I start by putting together the spices and then crusting the pork shoulder. All
of the ingredients to into the pool and bake at 275F for 5 hours. That may seem like a really long time, but a tough shoulder needs to cook low and slow. The cast iron pan (enameled because it goes in the dishwasher!!).
After the 5 hours is up, we take off the lid and let it keep going for about 30 minutes. That lets the pork caramelize with the sugars from the citrus and get all crunchy. It is EVERYTHING.
After that, it's just a matter of shredding it. I have bear claw shredders - you can also use your Kitchen Aid machine. Just put it on low and be sure to keep an eye so you don't get pork pulp.
I serve it with flour tortillas and homemade pico de gallo. This is just a poblano pepper, an onion, 2 roma tomatoes, and a bit of cilantro chopped in the amazing Vidalia chopper with a squeeze of lime juice over it. Yummy and adds texture to your tacos.