Tinga De Carnitas Gavacho
Dive into the bold and smoky flavors of Tinga de Carnitas Gavacho, a mouthwatering fusion of tender pork carnitas and classic tinga sauce. This delicious recipe starts with succulent chunks of pork shoulder, perfectly seasoned and seared to golden perfection, then slow-simmered in an aromatic blend of chipotle peppers, fire-roasted tomatoes, garlic, and lime juice. The result is melt-in-your-mouth shredded pork bathed in a rich, smoky sauce that’s both tangy and savory. Perfectly versatile, this dish can be served over rice, tucked into tortillas, or piled onto crispy tostadas for the ultimate dinner centerpiece. With minimal prep and a long, slow cook that enhances every layer of flavor, Tinga de Carnitas Gavacho is a surefire way to elevate any meal. Garnish with fresh cilantro and a squeeze of lime for an irresistible finish!
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder (or pork butt)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 medium white onion
- 4 large garlic cloves
- 3 peppers chipotle peppers in adobo sauce
- 1 can (14 oz) fire-roasted tomatoes
- 2 bay leaves
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Trim excess fat from the pork shoulder and cut it into large chunks (about 3-4 inches).
Season the pork chunks evenly with salt, black pepper, garlic powder, onion powder, and dried oregano.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Sear the pork chunks on all sides until golden brown (about 2-3 minutes per side). Work in batches if needed to avoid overcrowding.
Once seared, transfer the pork to a plate. Reduce the heat to medium and add the chopped white onion to the pot. Sauté until softened (about 4-5 minutes).
Add the minced garlic and cook for 1 more minute until fragrant.
Pour in the chicken broth, scraping up browned bits from the bottom of the pot.
Blend the chipotle peppers, fire-roasted tomatoes, and lime juice in a blender until smooth.
Add the blended mixture to the pot along with the bay leaves, stirring to combine.
Return the seared pork to the pot and ensure it's mostly submerged in the liquid. Cover with a lid and simmer on low heat for 2.5-3 hours or until the pork is very tender and easily shred with a fork.
Remove the pork from the pot and shred it with two forks. Discard the bay leaves.
Return the shredded pork to the pot and mix it with the Tinga sauce. Simmer for an additional 10 minutes to let the flavors meld.
Serve hot with your choice of tortillas, tostadas, rice, or on its own. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
3932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.3 g | 385% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 8044 mg | 350% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 20.7 g | ||
| Protein | 248.2 g | 496% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 411 mg | 32% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5898 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
