Lollipeppers™ Carnitas


8-10Lollipeppers™ CarnitasServes 8-10

Prep Mins

240240 Mins 240 Mins 480 Mins

Total Mins



  • 2 Tbsp olive oil
  • 4 lb. pork shoulder
  • 4 cloves garlic, smashed
  • 1 large white onion, diced
  • 1 pkg. Lollipeppers™, divided
  • 1 Tbsp tomato paste
  • 2 Tbsp cumin
  • 2 Tbsp dried oregano
  • 1 Tbsp chili powder
  • 2 tsp smoked paprika
  • salt and black pepper, to taste
  • 1 cup orange juice
  • 500 ml chicken stock
  • 3 Tbsp red wine vinegar
  • 1 tsp salt
  • ½ cup fresh cilantro, picked
  • ½ cup queso fresco, crumbled
  • corn tortillas
  • limes



  • Preheat oven to 325F.
  • In a Dutch oven, heat olive oil over medium- high heat. Sear pork shoulder until golden brown on all sides. Remove and set aside.
  • Reduce heat to medium and sauté garlic and onions in the Dutch oven, about 3-4 minutes. Chop half of the Lollipeppers™ add to the pot and sauté for 3- 5 minutes until peppers are soft.
  • Add tomato paste and spices, cook for 2-3 minutes.
  • Deglaze the pot by adding orange juice and chicken stock, stir.
  • Place the pork shoulder back in the pot, cover and place in the oven for 4 hours, checking and turning the shoulder over once.
  • Thinly slice remaining Lollipeppers™ and put in a small mixing bowl. Add 1tsp salt and red wine vinegar, toss and set aside.
  • Remove the pot from the oven and remove the pork shoulder, cool.
  • Using an immersion blender, blend liquid in the Dutch oven until smooth. Taste and season.
  • Once the pork shoulder has cooled, discard any bones and fat. Shred pork and set aside.
  • Heat tortillas according to package directions. Top with carnita sauce, shredded pork, cheese, cilantro, quick pickled Lollipeppers™ and a squeeze of lime.

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