Warrington Family Cookbook

Carnitas Prep time Cook time Ready in Serves 6 ingredients 6 teaspoons chili powder 3 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon cayenne pepper 2 teaspoons smoked paprika 2 teaspoons kosher salt 2 teaspoons fresh ground black pepper 12 ounces beer (any full flavored ale or a stout would work fine here)

directions 1.

Preheat the oven to 350 degrees F.

2. In a medium bowl, combine the chili powder, cumin, garlic powder, cayenne, paprika, salt and pepper; set aside. 3. Cut the pork shoulder into 4-inch pieces. Coat each piece of pork with the spice mixture, rubbing gently into the meat with your fingers. Let the meat rest at room temperature for about 20 minutes. (This allows the rub to penetrate.) 4. Heat olive oil in a large dutch oven over medium heat. Sear the pork in batches until brown, about 2-3 minutes on each side. Transfer to a plate. 5. Add the chicken stock, beer, orange zest and juice to the pot; bring to a simmer, scraping up all the browned bits on the bottom of the pot. Add the seared pork back into the pot. Cover and place into oven to braise until meat is falling apart, about 3 to 3 1/2 hours. Transfer the pork to a plate and cover tightly with foil. Simmer the remaining liquid over medium high heat; reduce for about 30 minutes. (You will want to skim as much fat off the top of the liquid as possible. It will reduce the greasiness of your carnitas.) While the sauce is reducing, shred the pork with a fork, removing large pieces of fat. Add the shredded pork to the sauce and stir to coat. Serve immediately.

5 pounds pork shoulder 2 tablespoons olive oil 2 quarts chicken stock Zest of 1 orange Juice of 2 oranges 1 can of chopped chipotle peppers Adobo sauce (to taste)

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