Hugo's Wild Hog Carnitas

Print Recipe

On typical big-game hunts, it's not often your guide wants you to keep shooting additional animals, but that's just what Hugo, my barrel-chested, bandito-'stached guide, was encouraging me to do on a hog hunt last summer.

wild-hog-carnitas

"Let's go find you another peeeg," he said as we were loading up two meat hogs I'd just put down with well-placed shots of Winchester Razorback XTs to their respective ear holes.

When I told him I had all the carne I could handle, he replied, "That's okay. I'll call some amigos over, and we'll have a barbecue in the backyard and drink some cervezas."


That was a plan I couldn't argue with, so we hopped in Hugo's old Ford, the one with the broken door handle and cracked windshield, and rattled around the South Texas ranch looking for another peeeg, preferably a belted one because Hugo insisted they made the best carnitas.


Ingredients:

2 Hatch green chiles

3 lbs. pork roast, cut into chunks

1 tsp. kosher salt


1 tsp. cumin

½ tsp. cinnamon

Juice from four oranges (about ½ cup)


Juice from two limes (a little less than ¼ cup)

Water to cover

1 tbs. canola oil

Two red peppers, sliced

One medium onion, sliced

Fresh cilantro, chopped

Directions:

Roast green chiles over a hot grill until skin starts to blister and blacken. Transfer peppers to brown paper bag and let steam about 5 minutes. Remove chiles from bag and carefully peel away the skin. Destem, slice chiles in half, and remove the seeds.

recipe-wild-hog-carnitas

In a Dutch oven or other heavy pot, toss pork with salt, cumin, and cinnamon.

Add sliced green chiles and stir in citrus juices.

Add just enough water to cover. Set heat to medium-high and bring liquid just to the boiling point.

Lower heat, cover, and simmer until pork shreds easily with a fork, about two hours.

When pork is tender, remove lid and raise heat to medium. Simmer until liquid evaporates.

The pork will start to fry in the remaining fat. Stir often, until exterior of the pork is crisp.

Meanwhile, heat canola oil in a skillet set over a medium-high burner. When oil is shimmering, add sliced onions and sauté.

When onions are soft, add red pepper slices and cook until crisp-tender, about five minutes.

Serve carnitas with onion-pepper mix and sprinkle with fresh cilantro. Best enjoyed with warm tortillas and cold cervezas.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

2018 Petersen

2018 Petersen's Hunting Episode 14: Swamp Bulls

With his Mozambique forest bull in the salt, Craig Boddington sets his sights on the Marromeu grasslands in pursuit of a swamp buffalo.

2018 Petersen

2018 Petersen's Hunting Episode 13: Forest Buffalo

Craig Boddington returns to Mozambique's fame Coutada 10 for a shot a forest buffalo that's eluded him for 10 years.

Cheeseburger Poppers

Cheeseburger Poppers

David Draper shares his recipe for making delicious cheeseburger poppers with wild game in this edition of "Fare Game."

2018 Petersen

2018 Petersen's Hunting Episode 11: Wheelgun Buffalo

Host Craig Boddington lays claim to hunting more than 100 Cape Buffalo over the course of his 40 plus year career, but he never took one with a handgun. That changed in South Africa when Craig faced down "black death" with a magnum wheelgun.

See More Popular Videos

Trending Articles

If you're spending time in the outdoors where you might encounter bears, carry one of these guns. Survival

Which Firearm Is Best for Bear Defense?

Larry Case - July 11, 2018

If you're spending time in the outdoors where you might encounter bears, carry one of these...

My deer-hunting seeds were planted and nurtured as a youngster on my family's small farm in North America

Best Units for Hunting Western Mule Deer

Josh Dahlke

My deer-hunting seeds were planted and nurtured as a youngster on my family's small farm in

I have never felt that camping trailers at least the Hunting

The Ultimate Hunting Trailers

WA Staff

I have never felt that camping trailers at least the "house on wheels" variety that most people

From trajectory to penetration to recoil, we evaluate this cartridge for the big-game use case. Ammo

Is the .308 the Perfect North American Big Game Cartridge?

Richard Mann

From trajectory to penetration to recoil, we evaluate this cartridge for the big-game use case.

See More Trending Articles

More Recipes

Meet the meat snack that's better than beef jerky. Recipes

Preserving Meat: How to Make South African Biltong

David Draper

Meet the meat snack that's better than beef jerky.

Elk Venison Burgundy, or better referred to as Bourguignonne, is cubed meat slow-cooked with bacon, burgundy wine, brandy, pearl onions, mushrooms and seasonings. Recipes

Elk Venison Burgundy Recipe

Kristy Crabtree

Elk Venison Burgundy, or better referred to as Bourguignonne, is cubed meat slow-cooked with...

Black bear meat is dark and rich, and delicious ground up in this Pâté chaud recipe.

Vietnamese Black Bear Pté Chaud (Meat Pie) Recipe

Jenny Nguyen-Wheatley

Black bear meat is dark and rich, and delicious ground up in this Pâté chaud recipe.

Are you leaving some of the best parts of your turkey in the woods? Recipes

Don't Waste the Best Meat: Wild Turkey Leg & Thigh BBQ Recipe

Michael Pendley

Are you leaving some of the best parts of your turkey in the woods?

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now