Smokin Sleigh Carnitas – Chile Verde

So you have crafted our Smokin Sleigh Pork Loin and have some leftovers. Here is a twist of this recipe that makes use of the left over pork loin and fuses this fantastic BBQ platform into a traditional chili verde. Be mindful of the ingredients used in the rub for the pork and seasoning added to the chili verde sauce, they should balance with each other – a little earthy and yet distinctively sweet-savory in the background at the same time.  Note this recipe intends that you will have prepared the pork for slicing rather than shredding and thus are able to cube the leftover pork loin.

Refer to our Smokin Sleigh Pork Loin Recipe, for the loin ingredient. I f making the carnitas from scratch, below is a quick reference.

Interested in or otherwise need some of our Smokin Sleigh Sauce, we plan to come out soon with a lineup available for order. In the meantime, try out a bourbon-based bbq sauce and to a pint add a 2 teaspoon mix of equal parts coco powder, cinnamon and nutmeg, and a pinch of ground clove.

Original Smokin Sleigh Pork Loin (quick reference)

Ingredients/Equipment:IMG_20180107_132032608

  • 4 lb whole pork loin, rinsed/pat dried, quartered (if slow cooking)
  • 2-3 large shallots sliced (if slow cooking)

Dry Rub Ingredients

  • 1 cup dark brown sugarIMG_20180107_134535
  • ½ cup granulated garlic powder
  • ½ cup onion powder
  • ½ cup kosher salt
  • ¼ to ½ cup smoked paprika
  • 2 tsp ground mustard
  • 2 tsp ground ginger
  • 2 tsp ground clove
  • 2 tsp ground coriander
  • 2 tsp ground chipotle pepper

Pork Slop or Basting Liquid

If smokingIMG_20180107_150217989

  • 1 cup Apple Cidah Vinegar
  • 1 cup Worcestershire Sauce
  • 1 cup nut brown ale
  • 1 cup honey

If slow roasting

  • ½ cup Apple Cidah Vinegar
  • ½ cup Worcestershire Sauce
  • ½ cup nut brown ale
  • ½ cup honey

Final Prep

Slicing

  • 1 to 2 pints of Smokin Sleigh BBQ Sauce

Equipment: Smoker, slow cooker or roasting pan, large zip lock plastic bags, plastic wrap, tinfoil

Directions:

  1. 24 hours in advance prepare the pork loin for smoking or slow cooking (i.e. for smoking leave the loin whole after trimming, washing and patting dry, for slow cooking divide the loin into four equal quarters)
  2. Apply the dry rub evenly, placed in a new zip-lock gallon or bigger bag, place in the refrigerator for at least 4 hours up to 24 hours in advance of cooking
  3. Remove the loin from the refrigerator 1 hour in advance of cooking to allow it to warm to room temperature
  4. If smoking:
    • Set the smoker to °225F, place the loin on the center rack and smoke for 2.5 to 3 hours until an internal temperature of °145, let rest covered
  5. If slow cooking:
    • Set the slow cooker to cook low for 8 hours, place the sliced shallots and liquid into the cooker along with the four quarters of loin, cover, keep warm when done
  6. Coat the loin in our Smokin Sleigh BBQ Sauce and prepare for platting or bag as leftovers and refrigerate till ready to use.

Now commence with the twisted fusion!

BBQ-Mexican that will fast become a legend in your household

Smokin Sleigh Carnitas – Chili Verde

Ingredients/Equipment:

  • 1 to 2 lbs of our Smokin Sleigh Pork Loin cut into 1 inch cubesIMG_20180114_184521156
  • 2 passilla chilis (washed and chopped into 1 inch cubes)
  • 1 large red bell pepper (washed and chopped into 1 inch cubes)
  • 6 lg shallots roughly chopped
  • 1 lg jalapeno chili (washed and diced, adjusted for your desired heat level)
  • 1 to 2 chipotle peppers in adobo sauce, diced (adjust for your desired heat level)
  • 8 cloves of garlic (smashed and minced)
  • 8 – 10 medium to large tomatillos (washed, sprinkled with oil, roasted 2 to 3 minutes a halve)
  • 1 tbsp granulated garlic
  • 1 tbsp kosher salt
  • 1 tbsp onion powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp ground ginger
  • 1 tsp ground clove

Equipment: Sheet pan, large food processor or blender, large/covered sauté pan

IMG_20180114_190140005

Directions:

  1. Wash and dry the passilla chilis, red bell pepper, jalapeno pepper, chop to size, set in a holding bowl and reserve
  2. Wash and dry the tomatillos, peel the shallots, place both on a foil lined sheet pan, sprinkle with Extra Virgin Olive Oil (optional – sprinkle with salt, black pepper, smoked paprika and garlic), set over and rack to broil, place sheet pan in and roast for 2 to 3 minutes until slightly charred, remove-flip the tomatillos and repeat for 3 to 3 minutes, remove and cool to touch
  3. Once cool to touch, place the tomatillos, shallots, chipotle peppers, and spices into a food processor and puree into a smooth salsa, reserve
  4. Heat extra virgin olive oil (1/4 cup) in a large covered sauté pan over medium-low heat
  5. Add chilis, pepper and garlic, sauté until soft (about 3 – 4 minutes)
  6. Add the tomatillo salsa and simmer for approximately 5 minutes
  7. Add the 1-inch cubed pork along with the Smokin Sleigh BBQ sauce that came with the pork
  8. Raise the heat to medium-high, slowly bring the chili verde sauce to a slow boil, reduce heat to low and simmer for 20 minutes
  9. Keep the Smokin Sleigh Carnitas – Chili Verde warm for serving

-Tipster – Save time by using a favorite commercially available salsa verde to then add the pork, chilis and peppers and seasoning

Uses

  • Top your favorite burritos with our Smokin Sleigh Carnitas – Chili Verde, to increase the flavors and add a twist to your traditional burritos
  • Serve as a dip or ladle on chips and queso
  • Combine with a traditional Spanish or Mexican long grain rice, shredded chicken, Spanish artisanal olives, sliced grape tomatoes, fresh cilantro and scallions – as a sort of non-traditional Paella
  • Serve over grilled bone-in pork chops seasoned with cumin, coriander, chipotle, garlic, Mexican oregano, topped with queso fresco
  • So many combinations…

Disfruta el viaje culinario – Enjoy the culinary journey