Slow Cooked Sangria Carnitas with Sopes ~ I can’t wait to share this recipe with you. The pork shoulder slow cooks in a sangria based broth and then gets piled onto homemade corn sopes ~ yum!
A sope is basically a thicker version of a tortilla, and the pillowy masa is lightly fried on both sides so that it has a thin crust and a moist tamale-like interior. I love them because they are more satisfying than a thin tortilla, and give me more of that corn flavor that I crave. You can make them mini or maxi, depending on your mood.
These sopes are just as ridiculously simple to make as tortillas. The masa dough comes together instantly with a little water and salt. You don’t knead it or anything, just roll out a ball and press it down. For the sopes you don’t even need the tortilla press since you aren’t going for a thin round. You can just use a heavy pan to press down the ball of dough into a thick round. Make them whatever size you want; minis are fun for appetizers.
The pork shoulder slow cooks in the components of Spanish sangria: red wine and lots of citrus. When it’s falling off the bone, I remove the meat and let it cool a bit, then shred it with two forks. The sauce reduces on the stove, and the shredded meat goes back in. Plop some of the meat on each sope, followed by a little sauce, and now you’re free to pile whatever else you want on top.
Half the fun of these slow cooked sangria carnitas is the toppings. Mango salsa is one of my favorites, and if you’re not familiar with mangoes, you’re in for a treat. There’s a fun trick for cutting them, and I show you how in my HOW TO CUT A MANGO post.
Slow Cooked Sangria Carnitas with Sopes
- 2 cups masa harina
- 1/4 tsp salt
- 1 Tbsp shortening
- 1 1/4 cups warm water
- Heat the oil in a heavy bottomed pot and brown the meat well on all sides. Transfer the meat to the slow cooker. Deglaze the pot with the cup of water, scraping up the brown bits from the bottom. Pour that into the slow cooker with the meat.
- Pour the wine and the citrus juice into the slow cooker. Cut the rind halves in half again and throw them in as well. Give it a stir. The liquid should almost cover the meat, but not quite. Cover and cook for about 9 to 12 hours. I let mine go overnight. The meat should be falling off the bone.
- Remove the meat and set aside to rest. Remove the rinds, and strain the broth into a glass measuring cup, Refrigerate to cool.
- Shred the meat off the bone with two forks. Refrigerate.
- When the broth has cooled the fat will have risen to the surface. Remove the fat and pour the broth into a saucepan. Bring to a boil and reduce the broth by about half; season to taste with salt and pepper. Add the shredded meat back in and keep warm.
- Layer the meat onto the sopes, along with some red onion, cilantro, crumbled queso cheese, and a drizzle of lime cream. Serve with salsa.
- To make the sopes: mix the masa harina and the salt together. Work in the shortening with your fingers until it’s thoroughly combined. Add the warm water until a soft dough comes together.
- Take a ball of dough about 2 to 3 oz and lay on a piece of waxed paper. Put another piece of waxed paper on top, flatten slightly, and then, using a heavy pan or a tortilla press, press down so that the ball flattens into a disk about 3 to 4 inches around.
- Cook the sopas for about 2 minutes on each side on a hot, ungreased griddle.
- If you’re not going to use these right away, cover them with a damp paper towel and plastic wrap.
- To make the lime cream: mix the sour cream and lime together until smooth.
- To make the mango salsa: mix everything together and refrigerate until needed.
- I’m addicted to salsa, and I’ve got loads of fabulous recipes on the blog ~ one of my favorites, which would also work well with these slow cooked sangria carnitas is FIRE ROASTED TOMATILLO AND CORN SALSA, the smokey flavor is amazing. If you like a little spice in your salsa, definitely don’t miss my PINEAPPLE JALAPENO SALSA, it’ll knock your socks off 🙂
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