Categories: Mexican
Ingredients
- 4 dried ancho chiles, stemmed, seeded, and torn
- 2 dried chipotle chiles, stemmed
- 2 white onion, chopped
- 1 bulb garlic, separated into cloves and peeled
- 12 oz can cola
- 1 tbsp. each ground cumin, ground coriander, dried oregano, kosher salt, and black pepper
- 5-6 lb. bone-in pork shoulder roast
- 2 tbsp. fresh lime juice
- 1 tbsp. brown sugar
- Salt to taste
- Flour tortillas, Onion & Radish Pickles (see recipe), cotija cheese, cilantro sprigs and lime wedges
Directions
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Toast chiles in a skillet over medium heat until fragrant, 5 minutes, then add to a 7-qt slow cooker, along with onions, garlic and cola.
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Combine cumin, coriander, oregano, 1 tbsp. salt and pepper, then rub on all sides of pork; transfer to slow cooker. Cover slow cooker and cook pork until meat is falling off the bone on HIGH for 6 hours.
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Transfer pork to a cutting board; when cool enough to handle, shred meat.
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Skim and discard fat from surface of braising liquid, then puree liquid and solids with a handheld blender. Stir in lime juice, brown sugar, and shredded pork, then season with salt.
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Serve carnitas in tortillas with Onion & Radish Pickles, cotija, cilantro, and lime wedges.