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Carnitas for Smoky Blue Corn Nachos


 

Carnitas
If you don’t have a Dutch oven, or if you’d prefer to leave the carnitas unattended, sear the pork in a large, heavy-bottom skillet, then transfer the meat and remaining ingredients to a slow cooker. Set to low and cook 8 hours. Whatever you do, don’t skip searing the meat—it adds essential texture and flavor.
Ingredients
  1. 2 pounds pork roast
  2. 2 tablespoons sea salt
  3. 1 tablespoon ground black pepper
  4. 1 tablespoon garlic powder
  5. 2 teaspoons ground cinnamon
  6. 1 teaspoon cayenne pepper
  7. 2 tablespoons olive oil
  8. 2 dried chipotle peppers
  9. 24 ounces beer
  10. 1 lime, halved
Instructions
  1. Heat oven to 325°F. Cut pork into quarters and trim any excess fat.
  2. Combine spices in a small bowl. Rub mixture over pork pieces to coat.
  3. Heat oil in a Dutch oven set over medium-high heat.
  4. Sear pork pieces until browned on all sides, about 10 minutes total. Add chipotle peppers and beer to Dutch oven, cover, and transfer to oven.
  5. Cook 4 hours, or until meat shreds easily.
  6. Discard chipotle peppers. Using two forks, shred meat in the Dutch oven, incorporating juices. Squeeze lime over meat and stir.
  7. To store, use tongs to transfer carnitas to a lidded container, adding some braising liquid to keep the meat from drying out once reheated.
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culture: the word on cheese

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