8-10Lollipeppers™ CarnitasServes 8-10
240240 Mins 240 Mins 480 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
- 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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