BBQ Pork Carnitas with Masa Whipped Potatoes - Potatoes USA - Philippines
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Cooking tools:
- Dutch oven
- Oven
- Saucepan
- Potato masher
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Kitchen shears
- Colander
- Kitchen towel
Ingredients
- 4.4 lbs (2kg) Pork Shoulder, boneless, cut into 2-inch pieces
- 1.1 lbs (500g) Pork Belly, cut into 1-inch pieces
- 2 cups (480ml) Chicken Stock
- 1 tbsp (3g) Kosher Salt
- 2 tsp (2g) Freshly Ground Black Pepper
- 1 each (131g) Orange, cut in half
- 1 each (10g) Mexican Cinnamon Stick (regular cinnamon stick can be subbed)
- 2 tbsp (8g) Oregano (Mexican Oregano is preferred, but Italian oregano can be subbed)
- 1 each Star Anise
- 1 each Bay Leaf
- ¼ cup (15g) Chipotle Pepper in Adobo
- 48 fl oz (1.4L) Prepared BBQ Sauce
- 5-⅓ cup (1.28L) Hot Water
- 2 tsp (2g) Salt
- ½ cup (114g) Unsalted Butter
- 2-⅔ cup (640ml) Whole Milk, cold
- 5-⅓ cup (90g) Dehydrated Potato Flakes
- ½ cup (40g) Masa Harina
- 1 cup (240ml) Sour Cream
- 1 cup (80g) Shredded Cheddar Cheese
- ½ cup (40g) Queso Fresco, crumbled
- Cilantro Leaves (As Needed)
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