Chipotle Bbq Pulled Pork Or Green Chile Carnitas Recipe

Trim excess fat from the pork shoulder leaving a thin layer for flavor. Pat the pork dry with paper towels.

Combine kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, and onion powder in a small bowl. Rub the pork all over with olive oil, then work the spice mixture into the meat so it is evenly coated. Let rest at room temperature for 30 minutes, or refrigerate covered for up to overnight and bring to room temperature before cooking.

Preheat oven to 300°F (150°C). Place the pork in a Dutch oven or deep roasting pan with a tight-fitting lid. Add 1 cup chicken or pork stock to the pan (this helps keep the meat moist). Cover and roast for 3 to 3½ hours, or until the pork reaches an internal temperature of 195–205°F (90–96°C) and is easily shredded with two forks.

Remove the pork from the oven and transfer to a cutting board or large tray. Let rest, covered loosely with foil, for 15–20 minutes to allow juices to redistribute.

While the pork is cooking or resting, whisk together chipotle peppers in adobo, BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and 1 cup chicken/pork stock in a saucepan. Taste and adjust heat by adding more minced chipotle if desired.

Bring the sauce to a gentle simmer over medium heat, then reduce to low and simmer 5–7 minutes to meld flavors. Keep warm until ready to combine with shredded pork.

When the pork has rested, use two forks or shredding claws to pull the meat into bite-sized shreds. Remove and discard any large pieces of fat or bone.

Transfer shredded pork to a large bowl. Pour enough warm chipotle BBQ sauce over the pork to coat (about 1 to 1½ cups depending on how saucy you like it). Toss to combine and taste for seasoning; add a pinch of salt or a squeeze of lime if needed.

To make the green chile sauce, put roasted green chiles, tomatillos, chopped onion, garlic cloves, cilantro, lime juice, ½ cup chicken/pork stock, ground coriander, and 1 tsp salt in a blender or food processor.

Blend the mixture until smooth. Taste and adjust salt or lime as desired. If the sauce is very thick, add up to 2 tablespoons more stock to reach a saucy but pourable consistency.

If you prefer a brighter, cooked sauce, transfer the blended mix to a small saucepan and simmer over low heat 4–5 minutes, stirring, then remove from heat and keep warm.

Shred the rested pork (if not already shredded). Place shredded pork in a large bowl and fold in the green chile sauce, starting with 3/4 cup and adding more to reach desired sauciness. Taste and adjust seasoning with salt or lime juice.

Optional crisping: Heat 1–2 tablespoons vegetable oil or lard in a large skillet over medium-high heat. Add a portion of the sauced pork in a single layer and press slightly. Cook undisturbed 2–4 minutes until the bottom develops a caramelized, crispy edge. Toss and repeat with remaining pork. This step works for both chipotle BBQ and green chile versions and adds texture.

Warm tortillas or rolls. Pile 3–4 tablespoons of the prepared pork per tortilla or 4–6 ounces per roll. Top with chopped cilantro, pickled onions or raw sliced onions and a squeeze of lime.

Serve remaining pork alongside extra chipotle BBQ sauce and green chile sauce for guests to choose. Refrigerate leftovers in airtight containers for up to 4 days or freeze up to 3 months.