While watching an episode of Diners, Drive-Ins, and Dives recently, Guy visited Chuy’s Taco Shop in San Diego, CA and one of the dishes they highlighted was Chuy’s Burrito which was stuffed with a chile relleno and pork carnitas and it just had to be tried. I’ll cover the burrito in the next post so this one will be about the carnitas. I didn’t care for Chuy’s recipe for the them so I found one from Downshiftology that I preferred so I used it for that part of the meal and I adapted it for my 10lb. Boston butt to get the recipe below.
Pork Carnita’s – Adapted from Tastes Better From Scratch
10 pounds pork shoulder
2½ tbsp. chili powder
2½ tbsp. ground cumin
2½ tbsp. dried oregano leaves
2½ tsp. salt or more, to taste
1 tsp. freshly ground black pepper
8 cloves garlic, minced
2 onions roughly chopped
juice from 2 large oranges
juice from 1 lime
¼ tsp. liquid smoke
1. Preheat the oven to 350F.
2. Trim and discard excess fat from the pork and break down into smaller pieces (about ten 3”x3” plus the bone piece).
3. In a small bowl, combine chili powder, cumin, oregano, salt and pepper and season the pork on all sides.
4. Add the onion, garlic and juices to the bottom of a 12"x20" pan and top with the pork in a single layer.
5. Cover with foil and cook to an internal temperature of 205F (about 3 hours).
6. Uncover the pan, and flip the pieces of meat to allow the top surface to soak in the juices while cooling.
7. Remove the pork from the pan, shred and add to a slow cooker along with the strained and defatted pan juices and liquid smoke. Set cooker on warm until ready to serve.
8. Taste and add more seasonings and salt and pepper, if needed.
At this point you can eat the pork as it, or (to be truly authentic) you can broil or fry it to get crispy edges. I fried individual servings in a little oil then flipped and added some shredded cheddar to each serving.
We plated and topped with pico di gallo.
I’ve ordered carnitas once in a restaurant and I received dry hunks of pork and never ordered it again and never made them. By keeping mine in the liquid until ready to fry, I ended up with the desired crispy edges but the meat was still moist, tender, and delicious. The beans were also a hit so we had a very enjoyable meal and I’m looking forward to the upcoming burritos.
Have a great day and thanks for stopping by Almost Heaven South.
11/5/21 event date