Prepare to embark on a flavor explosion that will transform your kitchen into a Mexican culinary paradise! These slow-cooked sangria carnitas are not just a meal, but a sensational experience that combines the rich, tender depths of perfectly braised pork with the vibrant notes of red wine and citrus. Imagine pulling apart succulent meat that's been lovingly simmered for hours, nestled on traditional sopes that promise to elevate your home cooking from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- pork shoulder
- orange juice
- red wine
- onion
- garlic
- cumin
- sopes
- cilantro
Instructions
- Begin by preparing the pork shoulder. Trim any excess fat from the pork shoulder and cut it into large chunks. This will help it cook more evenly and absorb the flavors of the marinade.
- In a large bowl, combine the orange juice, red wine, minced garlic, cumin, and a pinch of salt. This mixture will serve as the marinade for the pork.
- Place the pork shoulder chunks into the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.
- After marinating, remove the pork from the refrigerator. In a large slow cooker, place the marinated pork along with the marinade, sliced onion, and additional minced garlic if desired.
- Set the slow cooker to low heat and cook the pork for about 6 hours, or until the meat is tender and easily shredded with a fork. During the cooking process, you can occasionally check the pork and stir it to ensure even cooking.
- Once the pork is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Reserve some of the cooking liquid for added flavor if desired.
- While the pork is cooking, prepare the sopes. If you are using pre-made sopes, heat them according to package instructions. If making from scratch, combine masa harina with water and a pinch of salt to form a dough. Shape the dough into small discs and press the edges to create a raised border.
- Cook the sopes on a hot griddle or skillet for about 2-3 minutes on each side, until they are lightly golden and cooked through. Set aside and keep warm.
- To serve, place a generous amount of the shredded carnitas on each sope. Drizzle with some of the reserved cooking liquid for added moisture and flavor.
- Garnish the sopes with freshly chopped cilantro for a burst of freshness. You may also add additional toppings such as diced onions, avocado, or salsa if desired.
- Enjoy your slow-cooked sangria carnitas with sopes as a delicious and hearty meal, perfect for sharing with friends and family!
Tips
- Marinating Magic: For maximum flavor, marinate the pork overnight. The longer the meat sits in the sangria-inspired liquid, the more intense and complex the taste becomes.
- Slow Cooker Secrets: Resist the urge to open the lid frequently. Each time you remove the lid, you'll lose precious heat and moisture that's crucial for tender meat.
- Meat Selection Matters: Choose a well-marbled pork shoulder (also called pork butt) for the most tender and flavorful results.
- Sope Success: When making sopes from scratch, ensure your masa dough is the right consistency - not too wet or dry. The perfect texture is key to authentic, crispy edges.
- Garnish Generously: Don't skimp on fresh cilantro and consider adding a squeeze of lime for brightness. These final touches can elevate the entire dish.Pro tip: This recipe is not just a meal, it's a crowd-pleaser perfect for gatherings, weekend celebrations, or when you want to impress your dinner guests with minimal hands-on cooking time!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
