From the kitchen · July 4, 2026

Chipotle-Citrus Braised
Pork Shoulder

A big-batch, carnitas-style braise reconstructed from video IMG_5749.MOV — every step below is paired with the moment it happened on camera, the cook's own narration, and a Spanish dub in the cook's cloned voice.

10 lb pork shoulder
~12 ingredients
325°F slow braise
2:12 video runtime

Ingredients

Step by step, frame by frame

Timestamps reference the source video · each step has the original clip and a Spanish dub in the cook's cloned voice

Seared cubed pork shoulder in the roaster with caramelized onions and garlic in the center
0:12 · the seared pork, onions & garlic before anything else goes in
1

Sear the pork & build the base

Cube 10 pounds of pork shoulder, season with salt, pepper, and adobo spice, and sear it hard. Pile it into the roaster. Dice two medium onions and caramelize them in the same pan the pork cooked in — scraping up all that browned flavor — then add them to the center along with 10 whole garlic cloves.

0:00–0:19“10 pounds of cubed pork shoulder, seared. Salt, pepper, adobo spice. Two onions, medium diced, caramelized in the pan we cooked the pork in. 10 garlic cloves.”
Originalfrom the video · EN
Spanish dubcloned voice · AI
Diced tomatoes cascading from a stainless bowl onto the seared pork
0:22 · the tomatoes mid-pour from the bowl
2

Pour in the tomatoes

Add a 28-ounce can of chopped tomatoes with its juice, spreading them in a band right down the middle over the onions and garlic. The juices will loosen the caramelized bits and start the braising liquid.

0:19–0:23“28-ounce can of chopped tomatoes with its juice.”
Originalfrom the video · EN
Spanish dubcloned voice · AI
Bay leaves and wide strips of orange and lime zest scattered over the tomatoes
0:38 · bay leaves with orange & lime zest ribbons in place
3

Bay leaves & citrus zest

Tuck in two or three bay leaves, then peel wide strips of zest from one orange and one lime and scatter them across the top. The bright ribbons of orange and green are easy to spot — and easy to fish out after the braise.

0:28–0:33“Two, three bay leaves. Zest of one orange, zest of one lime.”
Originalfrom the video · EN
Spanish dubcloned voice · AI
A hand squeezing lime juice over the pot from a citrus half
0:45 · caught mid-squeeze — the lime going in
4

Squeeze in the juice

Juice that same orange and lime straight over the pot. It gets messy — that's fine. The acid balances the rich pork and echoes the classic citrus notes of carnitas.

0:35–0:51“It's gonna be messy — juice of one orange… juice of one lime.”
Originalfrom the video · EN
Spanish dubcloned voice · AI
Dried oregano flecks sprinkled across the tomatoes and meat
1:02 · oregano flecks settling over the surface
5

Dried oregano

Sprinkle about a tablespoon of dried oregano evenly over everything — you can see the herb flecks dusting the tomatoes and pork.

0:56–1:09“About a tablespoon of dry oregano… that's good.”
Originalfrom the video · EN
Spanish dubcloned voice · AI
A stream of ground cumin cascading into the pot
1:14 · the cumin caught mid-cascade
6

Ground cumin

Follow with about a tablespoon of ground cumin. The warm brown dust settles over the whole surface — the backbone spice of the braise.

1:11–1:16“About a tablespoon of ground cumin.”
Originalfrom the video · EN
Spanish dubcloned voice · AI
A measuring spoon holding a whole glossy chipotle in adobo over the pot
1:28 · a whole chipotle in adobo, spoonful by spoonful
7

Chipotles in adobo

Add four whole chipotles in adobo — roughly two tablespoons with their sauce — dropping them around the pot. The glossy, dark-red pods bring smoke and slow heat. (The transcription heard “chocolates” — the frames say otherwise.)

1:26–1:34“Two tablespoons — it's roughly one, two, three, four whole chipotles in adobo.”
Originalfrom the video · EN
Spanish dubcloned voice · AI
Chicken stock arcing from the carton into the roaster with a visible splash
1:51 · the stock arcing in from the carton
8

“Oh wait, I lied” — the stock

Just as the cook declares the assembly done, the chicken stock gets remembered: pour in four cups, streaming it around the pot until the pork is partly submerged and the braising liquid comes together.

1:37–1:53“That's it, we're gonna cook it… oh wait, I lied, never mind — add four cups of chicken stock.”
Originalfrom the video · EN
Spanish dubcloned voice · AI
Fully assembled braise: pork, tomatoes, chipotles, citrus and stock ready to cook
2:10 · the finished assembly, braising liquid in place
9

Slow cook at 325°F

Lid on. Cook low and slow at 325°F in the roaster until the pork shreds — the amber braising liquid, chipotles, citrus peel, and bay are all in place. In the cook's words:

2:07–2:12“We'll see how this tastes.”
Originalfrom the video · EN
Spanish dubcloned voice · AI

The reconstruction

Assembled by cross-referencing timestamped video stills against a whisper.cpp transcription. The English clips are cut straight from the video at each step's timestamp; the Spanish clips were synthesized locally with OmniVoice, voice-cloned from a 16-second reference of the cook's own narration.