The word carnitas, literally means "little meats," and this version features cumin, dark chili powder, garlic, onion and chipotle in adobo pepper.
8 lb. trimmed Boston butt pork
8 oz. onion, 3⁄8-in. dice
2 tbsp. chopped in water natural tub garlic
4 tsp. dark chili powder
2 tbsp. ground cumin
2 tbsp. ground coriander
2 tbsp. chopped fresh oregano
2 oz. chopped fresh cilantro
4 cups Salsa Verde (recipe follows)
6 cups chicken stock
4 oz. chipotle in adobo pepper
Kosher salt to taste
Yield: 16.88 lb.
3 #10 cans drained tomatillos
1.69 lb. small dice jumbo yellow onions
63⁄4 oz. chopped fresh cilantro
63⁄4 tbsp. granulated cane sugar
12 oz. fresh jalapeño pepper
6 whole peeled garlic
To make Salsa Verde:
1. Place all ingredients in food processor. Pulse so that all ingredients are fine chop.
2. Adjust seasoning with salt and white pepper.
To make carnitas:
1. Combine onion, garlic and spices together and rub into meat.
2. Place pork into roasting pans. Top pork with Salsa Verde, stock and chipotle mixture. Place in combi oven.
3. Set probe to “overnight” and internal temperature of pork to 170°F.
4. When pork is done, remove from roasting pan; it should fall apart with forks. Shred pork.
5. Take juice, stock, etc., place in pot and bring to a boil. Purée if needed with hand mixer. Thicken slightly with cornstarch slurry if needed. Adjust flavor to taste.
6. Lay pork out in garnished pan. Pour sauce over pork. Serve with warmed tortillas.
Recipe by Davidson College, Davidson, N.C.