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My husband LOVES the carnitas from Chipotle.  Because of his severe, broad spectrum allergies, finding new and interesting dishes to make can be a challenge.  He’s also a tad bit of a perfectionist when it comes to food, particularly knock-off recipes.  It has to be an extremely close copy to earn his seal of approval.

After several tries, I think I have finally found a recipe that seems to consistently deliver a product that my husband is not only willing to eat the first time around, but also eats as leftovers later.  I cannot stress how major this is.

The original recipe is from food.com, and can be found here:

http://www.food.com/recipe/chipotle-carnitas-369402

As written, this recipe required too many steps in preparation and too many items that I don’t usually keep in my pantry.  Here is my revised (and improved) version:

Ingredients:

  • 3 lbs pork shoulder or other pork roast
  • 1/4 teaspoon ground cumin (because who has time to lightly crush cumin seeds?)
  • 1/2 of a medium onion, coarsely chopped
  • 1 1/2 teaspon minced garlic
  • 1 (14-15 ounce) can diced tomatoes
  • 1/2 teaspon dried oregano
  • 1/4 teaspon ground cloves
  • 2 chipotle peppers, whole
  • 1 tablespoon adobo sauce (from the can of chipotle peppers)
  • 1/4 cup water
  • salt and pepper to taste
Directions:
Combine all ingredients in a crock pot and cook on low for approximately 8 hours.  If using a frozen pork roast, the cooking time may need to be increased.  When done, shred meat with a fork and serve with tortillas and your choice of additional toppings.
I usually make a rub from the salt and pepper to apply to the pork prior to cooking.  I then add the remaining spices to the broth that forms from the tomatoes and water.
Enjoy!
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