- 4 dried ancho chiles, stemmed, seeded and torn (we left the chiles whole, stem included)
- 2 dried chipotle chiles, stemmed (we left the stems on)
- 2 white onions, chopped
- 1 bulb garlic, separated into cloves and peeled
- 1 can cola (12 oz.) (we used caffeine-free coca-cola)
- 1 Tbsp. each ground cumin, ground coriander, dried oregano, kosher salt and black pepper (we used freshly ground black pepper)
- 1 bone-in pork shoulder roast (5-6 lb.)
- 2 Tbsp. fresh lime juice
- 1 Tbsp. brown sugar (we used light brown sugar)
- Salt to taste (we used kosher salt)
- Flour tortillas (we used taco-sized tortillas)
- Toppings: pickled onions (we made ours using the recipe for pickled onions found in the Deviled Egg Macaroni Pasta Salad recipe), pickled radishes (we made ours based off the recipe within the Smoky Pork BBQ Sandwiches recipe), crumbled cotija cheese, cilantro sprigs and lime wedges
- Take a skillet out and set the heat to medium. Place the chiles in the skillet, toasting them for 5 minutes or until fragrant (we turned the chiles occasionally during that time). Take a 7-qt. slow cooker out and add to it the toasted chiles, onions, garlic and cola.
- Mix the tablespoon of salt, cumin, coriander, oregano, and pepper together, rubbing the mixture all over the pork, placing the pork in the slow cooker afterwards. Put the lid on the slow cooker and cook the pork on HIGH for 6 hours or until the meat is falling off the bone.
- Take the pork out of the slow cooker and place it on a cutting board. Once it’s cool enough for you to handle, shred the meat. Don’t put the meat in the slow cooker just yet.
- If you left your chiles whole like us, now would be the time to remove their stems returning them to the slow cooker afterwards. Skim what you can of the fat from the surface of the liquid in the slow cooker, throwing the fat away afterwards. Take a hand blender* and puree the liquids and solids in the slow cooker. Add the lime juice, brown sugar and shredded pork to the slow cooker, stirring to combine. Take a bite and season with salt if needed.
- Serve the carnitas in the tortillas, adding on the toppings afterwards.
*We didn’t have a hand blender so we just put the cooking liquid, chiles, onions and garlic into a regular blender, pureed the mixture and poured it back into the slow cooker afterwards.
When we toasted the chiles, they puffed up and just had to show you what they looked like:
We’d suggest getting this going at the beginning of the day because we don’t know if it was something we did or the recipe got it wrong but it took more than the 6 hours listed for the meat to be tender enough that the bone slid right out ! It ended up taking so long that we didn’t get to actually try the dish until the next day. When we did try it though, oh my god it was so delicious ! You can’t pick any one specific flavor, you just know it’s delicious as fuck ! The meat can stand on its own for flavor but the toppings make it that much better.
We got this recipe from Cuisine at Home.
We weren’t paid in any form to promote Cuisine at Home or coca-cola.
Take care everybody !