Slow Cooked Sangria Carnitas with Sopes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 hrs
-
Servings
4 -8
-
Calories
789 kcal
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Course
Main Course
-
Cuisine
Mexican
Slow Cooked Sangria Carnitas with Sopes
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Slow Cooked Sangria Carnitas ~ pork shoulder slow cooked in a sangria based broth, then piled onto homemade corn Sopes ~ yum!
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Ingredients
carnitas
- 2-4 lb bone-in pork shoulder
- 2 Tbsp olive oil
- 1 cup water
- 1 cup red wine
- 3 oranges juiced, keep the rinds
- 1 lemon juiced, keep the rind
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 Information
Show Details
Serving
1
Calories
789kcal
(39%)
Carbohydrates
76g
(25%)
Protein
40g
(80%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
448mg
(19%)
Potassium
1167mg
(33%)
Fiber
9g
(36%)
Sugar
21g
(42%)
Vitamin A
1522IU
(30%)
Vitamin C
100mg
(111%)
Calcium
338mg
(34%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4-8
Amount Per Serving
Calories 789 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 789kcal | 39% |
| Carbohydrates | 76g | 25% |
| Protein | 40g | 80% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 448mg | 19% |
| Potassium | 1167mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 21g | 42% |
| Vitamin A | 1522IU | 30% |
| Vitamin C | 100mg | 111% |
| Calcium | 338mg | 34% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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