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!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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)

Directions

Step 1

Trim excess fat from the pork shoulder and cut it into large chunks (about 3-4 inches).

Step 2

Season the pork chunks evenly with salt, black pepper, garlic powder, onion powder, and dried oregano.

Step 3

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Step 4

Sear the pork chunks on all sides until golden brown (about 2-3 minutes per side). Work in batches if needed to avoid overcrowding.

Step 5

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).

Step 6

Add the minced garlic and cook for 1 more minute until fragrant.

Step 7

Pour in the chicken broth, scraping up browned bits from the bottom of the pot.

Step 8

Blend the chipotle peppers, fire-roasted tomatoes, and lime juice in a blender until smooth.

Step 9

Add the blended mixture to the pot along with the bay leaves, stirring to combine.

Step 10

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.

Step 11

Remove the pork from the pot and shred it with two forks. Discard the bay leaves.

Step 12

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.

Step 13

Serve hot with your choice of tortillas, tostadas, rice, or on its own. Garnish with chopped cilantro if desired.

Nutrition Facts

Serving size	2587.6 grams (2587.6g)

Amount per serving	% Daily Value*
Calories	3932

Total Fat 300.30g	385%
Saturated Fat 106.20g	531%
Polyunsaturated Fat 16.80g
Cholesterol 953mg	318%
Sodium 8044mg	350%
Total Carbohydrate 61.40g	22%
Dietary Fiber 13.80g	49%
Total Sugars 20.70g
Protein 248.20g	496%

Vitamin D 95IU	476%
Calcium 411mg	32%
Iron 19mg	107%
Potassium 5898mg	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.

Source of Calories

Fat: 68.6%

Protein: 25.2%

Carbs: 6.2%