Do you love tender pork? Do you enjoy the refreshing lime? Do you love the smoky chipotle peppers? If you answered yes to even one of these questions, then this post is dedicated to you!
For the carnitas, buy yourself 2-3 pounds of pork shoulder goodness. Then chop it into one inch cubes.
Bring to a boil with six cups water, 2 smashed & peeled cloves garlic, peppercorns, cumin, & coriander. Then reduce heat, cover, & simmer for at least two hours.
About a half hour before you wish to eat this porky bliss, turn up the heat and brown the meat a bit more.
Serve on tortillas, with taco-like accompaniments.
For the chipotle sauce, combine two small chipotles, two anchos (minus seeds & stem), two cloves garlic peeled/smashed, one small chopped onion, & two cups of water. Bring to a boil. Then simmer for half an hour.
With a slotted spoon take out the peppers/garlic & put into a food processor. Reserve the stock.
Then combine one tablespoon unsweetened cocoa with one tablespoon cumin. Add to the food processor.
In a measuring cup squeeze the juice from two limes. Then add the reserved stock to make one cup of liquid. Add to the food processor.
Blend it all up. If more thickness is desired, reduce on the stove.
A finer meal cannot be had.
Favorite Song (on my favorite radio station during prep time):
Sounds both easy and amazing.
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