This Carnitas de Puerco recipe uses with pork butt, onion, limes, spices, and ancho chiles. This is the most flavorful Carnitas recipe ever!
This is a simple Carnitas recipe used to make a ton of Mexican dishes. With this Carnitas recipe, you can make tacos, tostadas, and even tamales! This Carnitas recipe uses with pork butt, onion, limes, spices, and ancho chiles.
What are ancho chiles?
Poblano peppers originated from Puebla, Mexico, which is how they received its name. Poblano peppers are extremely versatile. Ancho chiles are poblano peppers! It has mild to medium heat with hints of fruity flavor. Mexican chefs use chiles anchos for mole and other sauces.
When my American friends think carnitas and they think of a meat they put on their chipotle bowl. While this is true, in Mexico, carnitas usually is a meat topping on a taco, enchiladas and tamales. Other types of tacos are al pastor, asada, chorizo, barbacoa, lengua and cabeza. Meat is not wasted in Mexico!
How to make Carnitas de Puerco:
Start by putting the 2 destemmed and deseeded ancho chiles in a bowl of hot water for 15 minutes.
Rub cumin, oregano, salt and pepper on the pork shoulder. Cut the pork into cubes and place in the slow cooker or pressure cooker.
After, place chopped onion, minced garlic, ancho chiles with the water, broth, juice and zest of lime, and 1 bay leaf. For the slow cooker: cook on high for 4-5 hours or low for 7-8 hours. For the pressure cooker: cook on high for 60 minutes.
(Optional) Preheat oven to broil. Use tongs to take the pork out and place on a baking dish. Throw the ancho chiles and the bay leaf out. Using two forks, shred the meat and take the bones out. Reserve ½ cup or 1 cup of the juice in the crockpot. Put the shredded meat in the oven to broil for 5 minutes. This will crisp the ends of the meat and provide a delicious texture!
Take the meat out of the oven and garnish with chopped cilantro.Print