1 ½poundspork shoulder or pork buttchopped into 1 inch cubes
1cupbeef stock
1cupfreshly squeezed Orange Juice
1lime juiced
½teaspooncumin
½teaspooncoriander
10ozchipotle salsa
For the Guacamole
2Hass avocados
½red onionfinely diced
1Limejuiced
Freshly snipped chives
salt and pepper to taste
For the Pizza
1package store bought pizza dough
⅓cupchipotle salsa
2cupsshredded pepper jack cheese
Cilantro for garnish
Instructions
For the Carnitas
In a large oven proof pan combine the cubed pork, stock, orange juice and salsa, this mixture should totally cover the pork, if not add a little water until the pork is submerged. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 3.5 hours, at which point the pork should be falling apart to the touch. Remove the lid and let the pork cook for about 20 minutes more until most of the liquid is evaporated. Remove the pan from the heat and shred the carnitas with 2 forks and set aside. Transfer the carnitas to a baking sheet and put into an oven on broil to crisp.
For the Guacamole
Combine everything in a large bowl and mash together until half smooth and half chunky. Cover with plastic wrap and set aside.
For the Pizza
Preheat the oven to 475 degrees F. Roll the pizza dough out on. Spread the salsa on the pizza dough in place of pizza sauce. Top the salsa with the shredded cheese and transfer to the preheated oven for about 8 minutes.
Remove the baking sheet from the oven and sprinkle on the cooked and shredded carnitas. Transfer the baking sheet back into the oven for 5 minutes more until the cheese is golden and the crust is fully cooked. Remove the baking sheet from the oven and let it rest for a few minutes. Top with guacamole and cilantro serve immediately.
Notes
Cook the carnitas in the Instant Pot: Use ¼ cup orange juice and ½ cup salsa, no stock for 35 minutes in an instant pot. Then let de-pressurize for 20 minutes before opening.