Featured in our 2020 Wine & Food Pairing Series
Time: 3 ½ to 4 hours
1 whole pork shoulder (approximately 4 pounds), deboned and trimmed
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons chili powder
2 tablespoons garlic powder
5 limes, juiced and zested – Note 1
2 tablespoons kosher salt
1 teaspoon cracked black pepper
4 jalapeño peppers, julienned – Note 2
2 onions, julienned
Cut deboned pork shoulder into 2-inch chunks, then set aside. In a mixing bowl, toss together the cumin, coriander, chili powder, garlic powder, lime zest, salt and pepper. Coat the pork pieces with lime juice, then sprinkle liberally with spice rub. Allow to marinate overnight.
Place the pork pieces in an unheated large skillet or Dutch oven. Pour in enough water to cover the meat completely. Heat on medium-high heat until the liquid comes to a boil, then reduce to a simmer. Flip the pork over onto its other side after 45 minutes, add the peppers and onions, and continue to cook until all the water is boiled off, about 1½ hours or more.
When the water is gone, use the remaining fat in the pan to brown pork on all sides until it has a crispy, golden brown exterior. After browning, shred the pork and serve with tortillas or chips and pico de gallo to make tacos, nachos or burritos.
Serve with Iron Hub Sémillon
Note 1: Not all limes are created equal. Big ones, lots of juice; small ones, not so much. Be generous, but don’t go overboard.
Note 2: Adjust the heat in the carnitas by adding or reducing the number of jalapeños.
From Nugget Market