Pork Carnitas with Caramelized Onions and Chipotle

When I find a recipe that is 5-star rated by all reviewers, I know I have struck gold. Such recipes never disappoint. This was one of them! While I'm not a meat maniac, I adore carnitas! Soft tender juicy pulled pork simmering in a flavorful broth...heaven. Several restaurants do it right but I never dreamed I could too! This recipe is straightforward, non-fussy, and doesn't take that long (relatively).

The meat was falling apart after 2 hours on the stove. The chipotle adds a gentle kick (no fear, not too spicy) and all together the flavor is outstanding! I served it in homemade corn tortillas with guacamole and salsa (and other condiments such as Monterey Jack, sour cream, lettuce, etc.). Cooking Light suggested serving it with jicama, roasted red peppers, and acovado which I'll have to try next time. My rather picky little sisters filled up without one complaint. That is success!

Pork Carnitas with Caramelized Onions and Chipotle

INGREDIENTS
2 tsp. oregano
1 tsp. freshly ground black pepper
1 1/2 lbs. boneless pork shoulder roast, trimmed and cut into cubes
2 bay leaves
1 Tbsp. extra virgin olive oil
2 medium onions, quartered and sliced
6 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. ground cumin
1 chipotle chile in adobo sauce, chopped
1 cup homemade or low-sodium chicken broth
1 Tbsp. fresh cilantro, chopped
1 Tbsp. freshly squeezed lime juice

small corn or whole wheat flour tortillas
roasted red peppers (jarred or fresh), sliced
jicama, peeled and julienned
avocado, thinly sliced
cilantro, for garnish
lime wedges, for serving

DIRECTIONS
1. Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat pork. Refrigerate 8 hours or overnight.

2. Heat oil in a large nonstick skillet over medium-high heat. Remove pork from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove from pan.

3. Add onion and garlic to pan; sauté 5 minutes or until lightly browned. Stir in salt, cumin, and chile. Return pork to pan, and add broth. Bring to a simmer; cover. Cook 2 hours or until pork is very tender. 

4. Remove from heat; discard bay leaves and shred pork. Stir in cilantro and lime juice. Serve in tortillas with roasted red peppers, jicama, and avocado.

Serves 4.

(Recipe from Cooking Light)