Mexican-Style Pork Carnitas

Introduction

If you have ever wondered how to bring the vibrant street‑food spirit of Mexico into your own kitchen, look no further than Mexican‑Style Pork Carnitas. This recipe, lifted from Sue Quinn’s celebrated cookbook Cocoa, balances deep, smoky heat with a whisper of dark chocolate, delivering a dish that feels both rustic and refined. Even if you are just beginning to explore the world of bold flavors—whether you are pairing it with a bright margarita or a smoky mezcal‑based cocktail—this carnitas recipe is deliberately easy, making it an ideal entry point for home cooks who want to impress without the intimidation of complex techniques.

Meal Profile

• Difficulty: Easy
• Portion: Serves 8‑12
• Time Required: Hands‑on time 1 hr 10 min, soaking time 20 min, oven time 2½‑3 hours
• Description: Sue Quinn’s recipe for these Mexican‑style pork carnitas is taken from her cookbook Cocoa (Quadrille £25). The method relies on a slow roast that creates melt‑in‑your‑mouth pork while a fragrant, chilied broth develops a caramelized crust on top. The final touch of red‑wine vinegar and 100 % dark chocolate adds a subtle tang and depth that will keep guests reaching for seconds.

Ingredient Highlight

The magic of this dish lies in the careful selection of aromatics and chilies. Below is the complete ingredient list; each component plays a specific role in building flavor layers.

• 2 whole ancho chilies
• 2 whole guajillo chilies
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 2 kg boneless pork shoulder, cut into fist‑sized chunks (about 8 cm / 3¼ in)
• 2 tbsp flaked sea salt
• 4 tbsp pork fat, lard or dripping (olive oil is fine), plus extra if needed
• 2 large white onions, chopped
• 6 garlic cloves, finely chopped
• 2 tsp hot chilli powder
• 1½ tbsp dried oregano
• 2 medium ripe tomatoes, chopped
• 1 tbsp chipotle chilli flakes or 1 chipotle chilli in adobo sauce
• 2 L diluted beef stock
• 6 bay leaves
• 1 tbsp red wine vinegar
• 30 g dark chocolate (100 % cocoa solids or as high a percentage as you can find), grated
• Salt and freshly ground black pepper (optional)
• Guacamole, rice or soft bread rolls, chopped tomato salsa, pickled vegetables – for serving

Why These Ingredients Matter

• Ancho & Guajillo Chilies: Provide a deep, fruity heat that is characteristic of authentic Mexican carnitas.
• Cumin & Fennel Seeds: Toasted and ground, they add an earthy, slightly sweet backbone.
• Pork Fat: The rendering fat ensures the meat stays moist during the long roast and contributes to the coveted crispy crust.
• Dark Chocolate & Vinegar: The chocolate adds a subtle bitterness that balances the acidity of the vinegar, creating a sophisticated flavor profile.

Step‑By‑Step Instructions

1. Preheat the oven to 170 °C / 340 °F / Gas mark 3. Cut the whole chilies in half with scissors, discard the stalks and white veins, and collect the seeds. In a dry frying pan, fry the seeds until dark brown, almost burnt, then transfer to a spice or coffee grinder or small food processor. Set the whole chilies aside.
2. Toast the spices. Add the cumin and fennel seeds to the frying pan and fry until toasted and fragrant. Add to the chilli seeds in the spice grinder and blitz to a powder. Set aside. Add the reserved whole chilies to the frying pan and fry until the skin is blistered, turning them over frequently. Transfer to a heat‑proof bowl, cover with boiling water (at least 200 ml) and set aside for 20 minutes.
3. Season and sear the pork. Meanwhile, pat the pork pieces dry and rub with the salt. Melt the fat in a large heavy casserole over medium‑high heat and fry the pork until golden brown all over. You will have to do this in batches, so transfer to a bowl as you go and add more fat if the pan becomes dry. Set the meat aside.
4. Sweat the onions. Add the onions to the pan, along with 1 tablespoon more of the fat if needed, then reduce the heat to low and fry gently until very soft, about 15 minutes. Add the garlic and cook for a few minutes more.
5. Build the spice base. Add the reserved ground spices and chilli seeds to the onions, along with the hot chilli powder, oregano and tomatoes. Cook, stirring, over medium heat for a few minutes until everything is amalgamated and the tomatoes have cooked down a little.
6. Create the chile paste. Drain the soaked chilies through a sieve, reserving the soaking liquid. Transfer to a food processor along with the chipotle chilli flakes (or chipotle plus 1 tablespoon of the adobo sauce, if using) and 200 ml of the chilies’ soaking liquid and blitz to a smooth paste. Add this to the onions and fry gently for 5 minutes.
7. Assemble for the roast. Transfer the onion mixture to a large baking tray that has sides 7 cm deep, add the meat and enough of the stock to almost cover – you want about 1 cm to poke above the liquid. Tuck in the bay leaves so they are submerged. Set the tray on the hob and bring to the boil, skimming off any scum or fat. Cover tightly with foil and transfer to the oven. Cook for 2½–3 hours until the meat is very soft and can be pulled apart with forks. The top of the meat will have a dark crust and the liquid should be bubbling and a little reduced.
8. Finish the sauce. Scoop the meat out of the sauce onto a large serving plate and shred with 2 forks, adding a little of the sauce from the baking tray to moisten. Set the baking tray on the hob over medium heat, or pour the sauce into a pan and simmer until reduced and thickened to your liking. Add the vinegar and grated chocolate and simmer for a few more minutes. Taste and add more vinegar, chocolate or salt and pepper as needed.
9. Serve and enjoy. Pour some of the sauce over the pork and take to the table. Serve the remaining sauce in a jug on the side for guests to help themselves, along with guacamole, rice or soft bread rolls, chopped tomato salsa and pickled vegetables.

Serving Suggestions & Variations

The beauty of Mexican‑Style Pork Carnitas is its versatility. Here are a few ideas to tailor the dish to your palate or to complement a cocktail menu:

• Taco Night: Warm corn tortillas, a spoonful of carnitas, a drizzle of the reduced sauce, and a dollop of guacamole. Pair with a classic margarita or a smoky mezcal ‑ the acidity of the drink will echo the vinegar in the pork.
• Burrito Bowls: Layer shredded carnitas over cilantro‑lime rice, black beans, corn, and pickled red onions. A splash of the sauce adds depth, while a side of chilled cerveza keeps the meal refreshing.
• Sandwiches: Pile the meat on soft rolls, top with pickled vegetables and a smear of chipotle mayo. This makes a hearty lunch that travels well to picnics.
• Flavor Tweaks: Swap the dark chocolate for a tablespoon of unsweetened cocoa powder if you prefer a lighter finish. For extra heat, incorporate a diced habanero into the onion mixture.
• Herb Variations: Add a handful of fresh cilantro at the end of cooking for a bright, herbaceous note. Alternatively, a pinch of smoked paprika can deepen the smoky profile without additional chilies.

Conclusion

Mexican‑Style Pork Carnitas delivers the satisfaction of a slow‑cooked, richly spiced meat without demanding advanced culinary skills. By following Sue Quinn’s method—toast, blend, sear, and roast—you’ll create a dish that boasts tender, pull‑apart pork crowned with a caramelized crust, all wrapped in a sauce that balances heat, acidity, and a whisper of chocolate. Whether you serve it on tacos, in a sandwich, or alongside a refreshing cocktail, this carnitas recipe promises to become a staple in your kitchen repertoire. Gather your friends, pour a bright margarita, and let the flavors of Mexico take center stage.

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