Slow Cooked Sangria Carnitas with Sopes
Description
Make your pork carnitas easily in the slow cooker with a surprising twist-red wine and citrus juices. You can serve them on sopes as in the recipe, or in tortilla or tacos if you would prefer. The addition of lime cream and mango salsa make them even more
Ingredients
2 - 4 lb. bone-in pork shoulder
2 T. olive oil
1 c. water
1 c. red wine
freshly squeezed juice of 3 oranges, with the rinds
freshly squeezed juice of 1 lemon, with the rind
Garnishes:
red onion, thinly sliced
cilantro, chopped
queso fresco cheese, crumbled
Sopes: (makes about 8, (serves 4) double the recipe as needed)
2 c. masa harina (very finely ground corn flour)
1/4 t. salt
1 T. shortening
1 1/4 c. warm water
Lime Cream:
1/2 c. sour cream
freshly squeezed juice of 1 lime
Mango Salsa: (enough for 4 servings, double as needed)
1 mango, peeled and chopped
1/4 small red onion, finely minced
several T. chopped fresh cilantro
freshly squeezed juice of 1 lime
salt, to taste
freshly ground black pepper, to taste
Directions
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Heat the oil in a heavy bottomed pot; brown pork well on all sides. Remove to the slow cooker that has been lined with a slow cooker liner for easy clean up.
Deglaze the pan with the 1 c. water, scraping up the brown bits from the bottom; pour it into the slow cooker with the meat. Pour the wine and the citrus juices into the slow cooker. Cut the rind halves in half again and put them in the cooker; carefully stir. The liquid should almost cover the meat. Cover; cook 9 - 12 hours, until the meat falls off of the bone.
Remove the meat; set aside to rest. Remove the rinds; strain the broth while pouring into a glass measuring cup; refrigerate to cool. Shred the meat with two forks; refrigerate.
When the broth is cooled, remove the fat from the surface; pour the broth into a saucepan; cook, reducing broth by about half; season to taste with salt and pepper. Add the shredded meat back in and keep warm.
Layer the pork onto the sopes with some red onion, cilantro, crumbled queso cheese, and a drizzle of lime cream. Serve with salsa.
Sopes:
Mix the masa harina and salt together; work in the shortening with your fingers until thoroughly combined; add the warm water until a soft dough comes together.
Take a ball of dough about 2 - 3 oz. and lay it on a piece of waxed paper; place a second piece of waxed paper on top, flatten slightly, and then, using a heavy pan or a tortilla press, press down so that the ball flattens into a disk about 3 - 4 in. around.
On a hot, un-greased griddle, cook the sopas for about 2 minutes on each side.
If not using these immediately, cover them with a damp paper towel and plastic wrap.
Lime Cream:
Mix the sour cream and lime juice together until smooth.
Mango Salsa:
Mix all ingredients together; refrigerate until needed.