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Soft Tacos With Chipotle Carnitas

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“In 'Winter Gatherings' by Rick Rodgers”

Ingredients Nutrition


  1. Carnitas--position a rack in the center of the oven and preheat to 300°.
  2. Heat 2 tablespoons oil in a Dutch oven over med-high heat.
  3. Season the pork with 1/2 teaspoons of salt and pepper.
  4. In batches, add the pork to the Dutch oven and cook, stirring occasionally, until lightly browned, about 5 minutes.
  5. Using a slotted spoon, transfer the pork to a plate, leaving the fat in the Dutch oven.
  6. Add the remaining 1 tablespoon oil to the Dutch oven and decrease the heat to medium.
  7. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
  8. Stir in the garlic and cook until it gives off its fragrance, about 1 minute.
  9. Pour in 1 cup water and bring to a boil, scraping up the browned bits in the Dutch oven with a wooden spatula.
  10. Return the pork to the Dutch oven.
  11. Add the oregano, cumin, and bay leaves, and stir well.
  12. Cover and bake until the pork is very tender, about 2 hours.
  13. Using a slotted spoon, transfer the pork to a platter.
  14. Boil the cooking liquid in the Dutch oven until reduced to about 1/2 cup, about 20 minutes.
  15. Meanwhile, make the chipotle sauce.
  16. Puree the tomatoes, onion, garlic, and chipotles together in a blender.
  17. Heat the oil in a large saucepan over medium heat.
  18. Add the puree (it will splatter, so be careful) and bring to a boil.
  19. Cook, stirring often, until reduced by about half, about 5 minutes.
  20. Stir in the pork and vinegar and cook until the pork is heated through, about 3 minutes.
  21. Season with salt and pepper to taste.
  22. Transfer to a serving bowl and serve hot with warm tortillas on the side.

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