Slow Cooked Sangria Carnitas with Sopes
Slow Cooked Sangria Carnitas ~ pork shoulder slow cooked in a sangria based broth, then piled onto homemade corn Sopes ~ yum!
Servings: 4 -8
Ingredients
carnitas
garnishes:
- 1 red onion, thinly sliced
- 3/4 cup chopped cilantro
- 3/4 cup queso fresco cheese, crumbled
- lime cream, recipe below
- salsa, see recipe below
sopes
- 2 cups masa harina
- 1/4 tsp salt
- 1 Tbsp shortening
- 1 1/4 cups warm water
lime cream
- 1/2 cup sour cream
- 1 lime, juiced
mango salsa
- 1 mango, peeled and chopped
- 1/4 small red onion, finely minced
- 3 tbsp chopped cilantro
- 1 lime, juiced
- salt and pepper, to taste
Instructions
- 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.
Notes
This recipe yields enough Sopes and salsa for 4 servings ~ you will have enough meat for at least 8, depending on the size of your cut of pork.
Nutrition
Serving: 1 · Calories: 789 kcal · Carbohydrates: 76 g · Protein: 40 g · Fat: 34 g · Saturated Fat: 11 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 125 mg · Sodium: 448 mg · Potassium: 1167 mg · Fiber: 9 g · Sugar: 21 g · Vitamin A: 1522 IU · Vitamin C: 100 mg · Calcium: 338 mg · Iron: 7 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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