- 1 (2-3 pound) pork shoulder roast (or butt)
- 1 tablespoon canola oil
- 1 1/2 teaspoons salt + 1/2 teaspoon pepper
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 1 1/2 teaspoons onion powder
- 2 teaspoons chipotle chili powder
- 1 teaspoon oregano
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1 (12 ounce) mexican beer or coke (coke is traditional)
- 1/2 cup orange juice
- 2 limes, juiced
- 1-2 cups Carnitas
- 1 (28 ounce can) fire roasted tomatoes, lightly drained
- 2-3 chipotle chilies in adobo, finely chopped (I used 3)
- 2 tablespoons olive oil
- 1 small onion, diced (optional, i left mine out)
- 2 cloves garlic, minced or grated
- 1 1/2 cups low-sodium chicken broth
- 8-16 ounce bag of tortilla chips
- 1 cup grated monterey jack, pepper jack or cheddar cheese or a combo of all three
- 3-5 fried eggs
- fruit salsa, sliced mango, sliced avocado, fresh cilantro + cotija cheese for topping
Whipped Jalapeño Cream
- 1/2 cup plain greek yogurt
- 4 ounces cream cheese
- 1 tablespoon honey
- 2 Jalapeños (or 1 large), finely chopped and seeded if desired
- Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, garlic powder) together in a bowl and mix until combined.
- Heat a large skillet over medium-high heat and add oil.
- Rub the pork all over with about 1/3 of the seasonings.
- Once hot, add the pork and sear on all sides until golden brown (about 2 minutes per side).
- Next add the pork to the crockpot and sprinkle all over with remaining seasonings.
- Pour in beer (or coke), orange juice, and lime juice, then cook on low for 10-12 hours. Check once or twice if possible.
- Before serving, use forks or kitchen tongs to shred the pork in the crock pot.
- Mix to combine with the remaining liquid in the crockpot. This will make more pork than you need for the Chilaquiles, so be prepared to make some tacos, sammies or burritos as well!!
- In a blender, combine the tomatoes and the chipotles chilies, blend until almost smooth.
- In a very large, deep skillet, heat the oil.
- Add the onion and cook over medium heat until lightly caramelized.
- Add the garlic and cook for 1 minute or until fragrant.
- Pour in the tomato mixture and simmer, stirring until slightly thickened, about 5 minutes.
- Stir in the chicken broth and boil the sauce over high heat until just thickened slightly, about 2-4 minutes.
- Season with salt and remove from the heat.
- Sir in a handful of chopped cilantro.
- Pre-heat the broiler.
- Gently stir the tortilla chips into the sauce, making sure they are well coated.
- Top with shredded carnitas and cheddar cheese (or whatever cheese you are using). Place under the boiler to melt the cheese.
- Remove and top with mangos and or fruit salsa, avocado, cilantro and cotijia cheese.
- Dollop with whipped jalapeno cream. Serve immediately.!
Whipped Jalapeño Cream
- Add the greek yogurt, cream cheese, honey and salt to a mixing bowl.
- Beat on high speed until light and fluffy, about 3-5 minutes.
- Stir in the Jalapeños.
- Store in the fridge until ready to serve or up to 1 week.