Carnitas de porc à la salsa rôtie d’ananas et de habanero

Ingrédients

• 3 lbs. boneless pork shoulder or boston butt, cut into 2-inch cubes
• 1 bottle Roasted Pineapple Habanero Sauce
• 4 cloves garlic, peeled and mashed in a paste
• 2 teaspoons powder cumin
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 sour orange or lime
• 1 carton chicken stock or vegetable stock - low sodium
• 1 small cabbage, thinly sliced
• 1 bunch of cilantro, chopped
• 1 cup sour cream
• 1 package of corn or flour tortillas, fajita size
• salt and pepper, to taste

Préparation

1. 1

   Cut pork butt into 2-inch cubes and wash with the juice of the sour orange or lime. Leave it for 10 minutes.

2. 2

   Rub the pork with the mashed garlic, cumin, salt & pepper. Then, put the pork in a large Dutch oven

3. 3

   Pour in the Roasted Pineapple Habanero Sauce and enough chicken stock to just hardly cover the meat.

4. 4

   Bring the pot to a boil and then reduce the heat to medium-low.

5. 5

   Simmer uncovered for about 2 1/2 - 3 hours. Don’t touch the meat.

6. 6

   Check after two hours in case you need to add a little bit more liquid. Note: Before adding more liquid, taste the pork to find out if it's already tender.

7. 7

   After 2 1/2-3 hours, increase the heat to medium-high. Stir and turn meat occasionally and continue to cook until all of the water has evaporated.

8. 8

   Let it sizzle in the fat long enough to brown at the edges. Should look crispy.

9. 9

   When done, take out of the pot, and pull meat apart.

10. 10

    Serve with warmed tortillas and add additional toppings.