Pork Carnitas and Creamy Bell Pepper Sauce over Lime Cilantro Linguine
Serving Size: 4-6
Prep Time: 15 Minutes
Cook Time: 3 Hours, 30 Minutes
Total Time: 3 Hours, 45 Minutes
Ingredients:
1 lb. Pappardelle's Lime Cilantro Linguine
¼ cup vegetable oil
4 lb. pork shoulder, cut into several large pieces
3 Tbsp. salt
1 onion, chopped
1 clove garlic, crushed
3 Tbsp. lime juice
1 Tbsp. + 1 tsp. chili powder
½ tsp. dried oregano
3/4 tsp. ground cumin
4 (14.5-oz.) cans chicken broth
1 Tbsp. extra-virgin olive oil
1 red and 1 green bell pepper, ribs & seeds removed, sliced
2 cups heavy whipping cream
1/2 cup sour cream
1/4 cup Parmesan cheese
1/4 tsp. smoked paprika
Cilantro, for garnish
Instructions:
- Heat vegetable oil in a large Dutch oven over high heat. Season pork shoulder pieces with salt, then arrange in the Dutch oven. Cook until browned on all sides, about 10 minutes.
- Stir in onion, garlic, lime juice, 1 Tbsp. chili powder, oregano, and 1/2 tsp. cumin. Pour in chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until pork is very tender, about 2.5 hours.
- Preheat oven to 400 degrees F.
- Transfer pork shoulder to a large baking sheet, reserve cooking liquid. Drizzle a small amount of cooking liquid over pork pieces and lightly season with salt.
- Bake pork in oven until browned, about 30 minutes. Drizzle more cooking liquid every 10 minutes. Use two forks to shred pork as it browns.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
- Heat a sauté pan on medium heat. Add olive oil and sauté peppers until soft, about 5 minutes, then remove them from pan. Add heavy whipping cream, sour cream, Parmesan, 1 tsp. chili powder, 1/4 tsp. cumin and paprika. Whisk together. Let simmer until it starts to thicken, about 5 minutes. Add carnitas and peppers and stir well to combine.
- Divide pasta into dishes and pour creamy pepper sauce over each. Garnish with cilantro. Serve and enjoy!
