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Chipotle Pork Carnitas

COOK TIME
55 mins
PREP TIME
20 mins
SERVINGS
4
RATE THIS RECIPE
(36)
Fast and easy one-pot ropa vieja and chipotle pork carnitas on the Today Show, March 20, 2017.
Get all the flavor of a slow-cooked meal quickly by using a pressure cooker to make chef and cookbook author Bren Herrera's easy one-pot recipes for Cuban ropa vieja (tender shredded flank steak in a rich red wine sauce) and spicy pork carnitas. Both are perfect for filling tacos.Nathan Congleton / TODAY
COOK TIME
55 mins
PREP TIME
20 mins
SERVINGS
4
RATE THIS RECIPE
(36)

Ingredients

  • 1 tablespoon canola oil
  • pound pork shoulder, cut into 1½-inch cubes
  • 1 cup Spanish onion, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1 tablespoon garlic, finely chopped
  • tablespoons chipotle chile powder
  • 1/4 teaspoon dried thyme
  • 1 tablespoon dried oregano
  • 1/4 teaspoon ground cumin
  • 3/4 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup crushed tomatoes
  • cups chicken stock, homemade or store-bought
  • 2 small bay leaves
  • Chef notes

    I love the flexibility of this dish. You can use the pork carnitas in tacos, fajitas, tostadas or even on grilled flatbread.

    Technique tip: Have your local butcher cut the pork shoulder to save more time. You can also season and marinate the meat up to a day in advance for heightened flavor.

    Preparation

    1.

    Heat the canola oil in the Dutch oven over high. Add the pork and brown on all sides, turning with tongs, about 3 to 4 minutes.

    2.

    Add the onion, pepper and garlic and sauté for 2 to 3 minutes. Add all of the dried spices and herbs, except the bay leaves, and stir.

    3.

    Pour in the crushed tomatoes and chicken stock and stir to blend well all of the ingredients. Add the bay leaves and close the lid.

    4.

    Cook for 50-55 minutes over medium heat, or until meat is cooked to preferred doneness. Gently stir before serving.

    Courtesy of Modern Pressure Cooking by Bren Herrera, Page Street Publishing Co.