Cristina Ferrare’s Big Game Buffet Chipotle Chile Carnitas

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Cristina Ferrare


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2 pounds pork shoulder (or pork butt), trimmed of fat

1/4 cup olive oil

1 small white onion, coarsely chopped

2 whole garlic cloves, peeled

1 Tbsp. sea salt

Cracked black pepper, to taste

8 cups chicken stock, homemade or commercial

2 sprigs fresh thyme

2 sprigs fresh oregano

4” corn tortillas

1/2 cup olive oil

2 pounds Roma tomatoes, sliced in half from top to bottom

Kosher salt, to taste

1 Tbsp. fresh thyme

1 Tbsp. fresh oregano

1/4 tsp. ground cloves

1 cinnamon stick

2 canned chipotle chile peppers in adobo, finely chopped

1/2 cup Mexican créma or sour cream in a squeeze bottle

1 ripe avocado, peeled, pitted and diced

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