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Mango-Chipotle Carnitas

Cookbook

Upscale Downhome

Published by A Thomas Dunne Book for St. Martin's Griffin

Mango-Chipotle Carnitas
Mango-Chipotle Carnitas

Editor's Note: When it comes to game day dinners, there's nothing easier than something you can make in your slow cooker! This recipe for Mango-Chipotle Carnitas couldn't be easier to make. It can also be ready to serve in as little as four hours, if cooked on your slow cooker's high setting. With its medley of flavors, this slow cooker recipe for Mango-Chipotle Carnitas are sure to be a hit at your next game watch party. When you serve the carnitas, plan to set out tortillas, as well as an assortment of toppings, including bowls of grated cheese, chopped green onions, and guacamole. Don't forget the hot sauce!

Makes8 to 12 servings

Slow Cooker Time HIGH4 hr

Slow Cooker Time LOW8 hr

Cooking MethodSlow Cooking

CostInexpensive

Easy

Total TimeHalf Day

Make Ahead RecipeYes

MealDinner

Ingredients

  • 3 to 4 pounds pork shoulder
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1⁄2 white onion, diced
  • 1 jalapeno seeded and diced
  • 1 (28-ounce) can mango slices
  • 2 large oranges
  • 1 lime
  • 2 chipotle peppers in adobo sauce (from a can)
  • 3⁄4 cup chicken stock

Instructions

  1. Season all sides of the pork shoulder with 1 teaspoon salt, black pepper, and chili powder. Place the pork in the slow cooker and and cover with the diced onion and jalapeno. Remove two sections of mango from the can (reserving the juice). The mango is very mushy, so I mash it over the top of the pork so it absorbs the flavor.

  2. In a separate bowl, combine all of the mango juice from your can with the juice of the two oranges, the juice of the lime, and the chicken stock. Mix well. Dice two of the chipotle peppers and add to your juice mixture and mix well. Pour juice mixture over the pork and season again with remaining salt. Cover and cook 8 hours on low or 4 hours on high.

  3. Once cooked, carefully remove the pork from the slow cooker and transfer to a cutting board. Using a knife and fork, shred or chop the pork into smaller pieces. Return the pork to the sauce and keep warm until ready to serve.

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