I should be adventurous more often, because this was a very, very good decision.
The pork took some time to locate. The recipe I based mine off of called for a 3 lb. pork shoulder. It took me five grocery stores to find a pork shoulder. And even then it was a 7.5 lb one. I'm sure I could have substituted another cut, but I'm not that familiar with pork so I wanted to use what the recipe called for. Tired of looking, I lugged the 7.5 lb pork shoulder home with me.
This meat turned out so perfect. It was fall off the bone tender. Seriously. When I removed the meat from the dutch oven to the cutting board to shred it, I literally pulled the bone out & there was not one bit of meat left on it. Shredding the meat was a breeze. It just fell apart. It was delicious on it's on, but the slightly spicy chipotle & adobo sauce just took it over the top.
Since I used such a huge cut of meat, we ended up with a lot of leftovers... definitely a good thing in this instance =)
Chipotle & Adobo Carnitas
(Recipe adapted from this one. All of my measurements are doubled since I used twice as much meat.)
- 7 lb. Pork Shoulder
- 7 oz. can of Chipotles in Adobo sauce
- 2 onions; roughly chopped
- 5 garlic cloves; roughly chopped
- 1 28 oz. can of diced tomatoes
- 1 t. of cumin seed; roughly chopped
- 4 bay leaves
- 1/2 cup of water or stock
- salt & pepper
- Vegetable oil
- Preheat oven to 325 degrees.
- In the bottom of a dutch heat 2 T. of oil over medium high heat. While that is heating, coat the outside of the pork in salt & pepper. When the oil is hot, carefully sear the pork on all sides (about 3-5 minutes per side.) Remove the pork & set aside.
- Add more oil if needed, and then add the onions to the pot. Let cook until tender, about 5-7 minutes. Add in the garlic and cook for another minute.
- Add the water to deglaze the pan, scraping up whatever bits you can. Add the bay leaves, canned tomatoes (including the juices) & chipotles (including all of the sauce). Carefully place the pork back in the dutch oven, put the lid on it & put in the preheated oven.
- Cook until the pork is fall apart tender (for me it was about 4 hours). Remove it from the pot. Remove the bay leaves & discard. Pour all of the contents left in the dutch oven into a blender & puree until the sauce is smooth. Pour back into the pot & simmer on the stove top so it can reduce & thicken up.
- Shred the meat and then add to the sauce to heat through & absorb some more flavor.
- Use it in burrito bowls, tacos, quesadillas, sandwiches; whatever floats your boat! Enjoy!