Authentic Sonoran Pork Carnitas
This flavorful, aromatic easy-to-make dish is a a combination of several more complex recipes, while staying true to the unique contribution of traditional Mexican spices."This was great...love trying new carnitas...I did not have allspice berry...just allspice and did nto have the canela...but had everything else...it was great...very authentic." - guitarmom
Yield: 4 Ready in 1 hours, 20 minutes
82 people trying soon
|1 1/4 lbpork butt (pork shoulder); cut into 1-inch pieces|
|1 chipotle chili; (canned in adobo sauce) minced|
|6 clovesgarlic; coarsely chopped|
|1/4 sweet onion; coarsely chopped|
|1/2 teaspoonwhole black peppercorns|
|1 teaspoonannato seeds|
|1/4 teaspoonwhole cloves|
|1 teaspoonwhole cumin seeds|
|1 wholecanela; (Mexican cinnamon)|
|1 teaspoondried Mexican oregano|
|1 wholedried allspice berry|
Authentic Sonoran Pork Carnitas Preparation
Grind peppercorns, annato seeds, cloves, cumin, canela, oregano and allspice in spice grinder to fine powder.
Combine all ingredients in a heavy pot, bring to a boil then partially cover and simmer over low heat, for 45-60 minutes until all water has been absorbed and meat begins to fall apart.
Fork shred any remaining chunks of meat, increase heat and saute until meat is browned.
Serve in flour tortillas or with white rice and garnish with cilantro, cotija cheese, shredded cabbage and/or pico de gallo.
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