This week we are taking a look at one of the most underrated types of Mexican food, carnitas. Carnitas are made by cooing pork, preferably a Boston Butt cut, slowly in fat until the meet can be broken apart by a fork. Carnitas are easy to cook now because of Crock-Pots. This recipe, found at Five Flavors Alchemy and slightly modified, is a nice combination of sweet peaches and some spicy chiles.
4-5 lbs. Pork Shoulder, bone-in
1 1/2 Tbl. Salt
1 Tbl. Oil
1 Onion, finely chopped
3 Peaches, peeled and sliced
4 Garlic Cloves, finely chopped
1 Tbl Chile Powder
1 Tbl Cumin
1 Cup White Wine
2 Bay Leaves
1 Tbl Cinnamon
2 Chipotle Chiles in Adobe Sauce, finely chopped
1. Rub salt on the pork shoulder and place in a dutch over to sear the pork shoulder. Remove the shoulder and saute the peaches and onions in the leftover oil until the onions are translucent.
2. In a bowl mix the white wine, cumin, bay leaves, cinnamon, chipotle chiles, and garlic.
3. Place the pork in the Crock-Pot along with the onions and peaches. Pour the white wine and spices mixture over the shoulder. Pour enough water in to cover the pork shoulder.
4. Turn the Crock-Pot to low and leave covered for 8-10 hours. To check if done, the pork should easily rip apart with a fork.
5. Shred the pork and serve on tortillas with cheese, lettuce, salsa, and any other fixings you'd like.