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Pork Carnitas Grinder Recipe

Name: FireRock Grilles Pork Carnitas Grinder Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder (boneless), cut into 2-inch chunks; 1 cups orange juice; 0.25 cups lime juice (fresh); 1 cups chicken or vegetable broth; 1 each onion, quartered; 6 each garlic cloves, smashed; 2 each bay leaves; 1 tsp ground cumin; 1 tsp dried oregano (Mexican if possible); 1.5 tbs kosher salt; 1 tsp black pepper, ground; 2 tbs vegetable oil (for crisping); 2 cups canned black beans, drained and reserved liquid; 0.5 each onion, finely chopped; 1 cloves garlic, minced; 0.5 tsp ground cumin; 1 tbs lime juice; 0.5 tsp salt; 1 tbs olive oil or butter; 1 each red onion, thinly sliced; 0.5 cups white vinegar; 0.5 cups water; 1 tsp sugar; 0.5 tsp salt; 0.5 cups fresh cilantro, chopped; 0.5 cups mayonnaise; 0.25 cups sour cream or Greek yogurt; 0.25 cups buttermilk (or milk); 1 each jalapeño, seeded & chopped; 2 tbs fresh cilantro

Inspired by FireRock Grille

Time3h 30m

Serves4

tender pork carnitas, refried black beans, queso fresco, pickled red onions, fresh cilantro, jalapeño ranch, crispy corn tortilla bites, grinder roll, served with corn tortilla chips & marina’s house-made salsa de chile de árbol

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Ingredients

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Pork Carnitas

2 lbs pork shoulder (boneless), cut into 2-inch chunks

1 cups Orange juice

1/4 cups lime juice (fresh)

1 cups Chicken or vegetable broth

1 each onion, quartered

6 each garlic cloves, smashed

2 each bay leaves

1 tsp Ground cumin

1 tsp dried oregano (Mexican if possible)

1 1/2 tbs kosher salt

1 tsp black pepper, ground

2 tbs vegetable oil (for crisping)

Refried Black Beans

2 cups canned black beans, drained and reserved liquid

1/2 each Onion, finely chopped

1 cloves Garlic, minced

1/2 tsp Ground cumin

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1 tbs olive oil or butter

Pickled Red Onions & Cilantro

1 each Red onion, thinly sliced

1/2 cups white vinegar

1/2 cups water

1 tsp sugar

1/2 tsp Celtic sea salt

1/2 cups Fresh cilantro, chopped

Jalapeño Ranch

1/2 cups Mayonnaise

1/4 cups sour cream or Greek yogurt

1/4 cups buttermilk (or milk)

1 each jalapeño, seeded & chopped

2 tbs fresh cilantro

1 tsp Fresh lime juice

1/2 cloves Garlic, minced

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Grinder Assembly & Toppings

4 each grinder rolls (sub rolls), split and lightly toasted

3/4 cups crumbled queso fresco

1/4 cups Fresh cilantro leaves

1 each fresh jalapeño slices

3 cups corn tortilla chips (for serving)

3/4 cups Marina's salsa de chile de árbol (store-bought or homemade)

Crispy Corn Tortilla Bites

6 each corn tortillas, cut into 1-inch strips or triangles

1/2 cups vegetable oil (for frying)

1/2 tsp Celtic sea salt

Method

Pork Carnitas

Season and braise

Preheat oven to 300°F (150°C). Pat pork chunks dry. In a large Dutch oven or ovenproof pot, rub pork with kosher salt, black pepper, cumin, and oregano. Add quartered onion, smashed garlic, bay leaves, orange juice, lime juice and broth. Bring to a simmer on the stovetop over medium heat.

Braise slowly

Cover pot and transfer to the oven. Braise for 2 to 2.5 hours, or until pork is very tender and easily shredded with forks. Check once and add a splash of broth or water if the liquid has evaporated too much.

Shred and crisp

Remove pork to a cutting board and shred with two forks, discarding bay leaves and large onion pieces. Reserve about 1/2 cup of the braising liquid. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add shredded pork in a single layer and cook, pressing slightly, until bottom edges are crisp and brown, 3–5 minutes. Add a couple tablespoons of reserved braising liquid to keep meat moist while crisping. Repeat in batches until all pork is crisped but still juicy.

Refried Black Beans

Heat olive oil or butter in a medium skillet over medium heat. Add finely chopped onion and cook until translucent, about 3–4 minutes. Add minced garlic and cumin and cook 30 seconds until fragrant.

Add drained black beans and 1/4 cup of the reserved bean liquid or water. Cook, then mash with a potato masher or the back of a spoon to desired texture. Simmer 4–6 minutes until thickened. Stir in lime juice and salt to taste. Keep warm until assembly.

Pickled Red Onions & Cilantro

In a heatproof bowl or jar, combine white vinegar, water, sugar and 1/2 teaspoon salt. Stir until dissolved. Add thinly sliced red onion and press so they are submerged. Let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before serving and toss with chopped fresh cilantro just before assembly.

Jalapeño Ranch

In a blender or food processor combine mayonnaise, sour cream (or yogurt), buttermilk, chopped jalapeño, cilantro, lime juice, minced garlic, salt and pepper. Blend until smooth. Taste and adjust seasoning or heat. Chill in refrigerator at least 15 minutes to meld flavors. If too thick, thin with a splash of buttermilk or milk.

Crispy Corn Tortilla Bites

Heat vegetable oil in a medium skillet to medium-high (about 350°F / 175°C). Fry tortilla pieces in batches until crisp and golden, about 1–2 minutes per side. Use a slotted spoon to transfer to a paper towel-lined tray and immediately season with 1/2 teaspoon salt. Keep warm and crisp.

Grinder Assembly & Serving

Split each toasted grinder roll and spread a generous layer (about 3–4 tablespoons) of warm refried black beans on the bottom half.

Pile 1/2 cup (about 2–3 ounces) of shredded pork carnitas on top of the beans. Scatter crumbled queso fresco (about 3 tablespoons per sandwich) over the pork.

Top with a few pickled red onions and chopped cilantro leaves to taste. Add a few fresh jalapeño slices if desired.

Drizzle 1–2 tablespoons jalapeño ranch over the fillings. Add a handful of crispy corn tortilla bites inside the grinder for texture (about 1/4 cup). Close the roll and press gently. Repeat for remaining rolls.

Serve each Pork Carnitas Grinder with a side of corn tortilla chips (about 3/4 cup per sandwich) and 3 tablespoons of Marina’s salsa de chile de árbol for dipping. Garnish extra salsa and cilantro on the plate as desired.