Description
Recipe slightly adapted (and added to) from Gimme Some Oven
Ingredients
Units
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For the quick pickled onions and jalapenos:
- 3/4 cup apple cider vinegar
- 1 1/4 cup water
- 1 small red onion, thinly sliced
- 1 jalapeno, sliced
- 1 1/2 tablespoons sugar
- 2 teaspoons kosher salt
For the chipotle cream:
- 2 teaspoons chipotle peppers in adobo, finely minced
- 1/2 cup sour cream
- 1 teaspoon lime juice
For the carnitas:
- 1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3" chunks
- 1 tablespoon oil
- 12 oz beer
- 1 large white onion, diced
- 5 cloves garlic, minced
- 1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
- 2 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon black pepper
For the tacos:
- 12-16 corn tortillas, toasted
- Cotija cheese, for topping
- Cilantro, for topping
Instructions
- Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork.
- In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate.
- In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.
- Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator.
- After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.
- Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about 1/4 cup of the broth over each sheet of pork.
- Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another 1/4 cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another 1/4 cup broth over the pork. Repeat with the second sheet.
- When the pork is done, serve it in toasted corn tortillas (I like to use 2 corn tortillas per taco to keep in all of the juices) with the chipotle cream and pickled onions and jalapenos. Sprinkle with cotija cheese and cilantro.
- Prep Time: 30 mins
- Cook Time: 6 hours