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


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


  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees F.
  4. 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.
  5. 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.
  6. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside. 
  7. 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. 
  8. Divide pasta into dishes and pour creamy pepper sauce over each. Garnish with cilantro. Serve and enjoy!