A sweet and earthy Mexican carnitas recipe featuring dried guajillo chilies and fresh pineapple.
Hands-free mode with voice commands & timers
No ratings yet
Toast the dried guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes to soften.
Place the softened chilies, 1 cup of pineapple, onion, garlic, vinegar, oregano, cumin, and salt into a blender and process until smooth.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the pork chunks until browned on all sides.
Pour the blended chili sauce and chicken broth over the pork, stirring to scrape up any browned bits from the bottom of the pot.
Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours until the pork is fork-tender.
Remove the lid and stir in the remaining 1 cup of fresh pineapple chunks.
Continue to simmer uncovered for another 15-20 minutes to allow the sauce to thicken and the pineapple to soften slightly.
Shred the pork slightly with two forks before serving warm with tortillas and lime wedges.
