Carnitas, a Mexican slow roasted pork, is usually served with tortillas in a burrito or taco situation, but for parties and snacking I like to do things a little differently and turn it into finger food. No, I’m not a total slob (ok, fine debatable). Stick with me here. I grab a bag of chips and pile it on. This year my favorites are Beanfields Ranch Bean & Rice Chips. In addition to offering a contrasting crunch, chips provide the perfect delivery system for turning carnitas into a one-bite finger food. Top it all off with pickled onions, crumbled cotija cheese or your favorite salsa. Boom! It’s fiesta time.
Crunchy Carnitas Bites
4 lbs. boneless pork shoulder, cut into 3-4 inch chunks
2-3 Tbsp. taco seasoning
salt and pepper to taste
3 Tbsp. olive oil
2 large onions, chopped
6 cloves garlic, chopped
¼ cup tomato paste
a few bags of your favorite chips
Toss pork shoulder with seasoning until fully coated. Heat oil in a large roasting pan on the stovetop on medium-high heat. Place meat in pan and brown on all sides, then add onions and garlic. Continue to cook until vegetables are golden, then add tomato paste. Pour in water until it is about 1-2 inches high in the pan.
Bring to a simmer, then cover with foil and roast in a 350℉ oven for 3 hours (check periodically and add a little water only if it is completely dry). Remove foil and continue cooking for another 30 minutes until brown and crispy on the top. Shred with a fork and scoop onto chips to serve. Garnish as you wish and enjoy. Serves a bunch of serious snackers!
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