Ingredients
For the chipotle cream:
- 2 teaspoons chipotles in adobo, finely minced
- ½ cup sour cream
- 1 teaspoon lime juice
For the carnitas:
- 1 (4-5 lb) boneless pork roast, trimmed & cut into 3" chunks
- 1 tablespoon oil
- 12 oz beer
- 1 large white onion, diced
- 5 cloves garlic, minced
- 1 chipotle in adobo, chopped, plus 1 teaspoon sauce
- 2½ teaspoons cumin
- 1 teaspoon chili powder
- 1½ teaspoons Kosher salt
- 1 teaspoon black pepper
For the tacos:
- 12-16 corn tortillas, toasted
- Cotija cheese, for topping
- Cilantro, for topping
Directions
- In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate.
- In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.
- Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours.
- After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.
- (Optional) Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork. Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet.
When the pork is done, serve it in toasted corn tortillas with the chipotle cream. Sprinkle with cotija cheese and cilantro.
The original recipe (follow link below) had quick-pickled jalapenos and onions. I liked them, but my husband didn't and they honestly didn't add much to the experience.