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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum. Ingredients:
4 lbs boneless pork shoulder |
2 (16 ounce) cans chicken broth |
5 -6 garlic cloves, grounded in a mortar |
1 tablespoon cumin seed, ground in a mortar |
2 onions, quartered |
1/2 bunch cilantro |
Directions:
1. Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
2. Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
3. Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
4. Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
5. Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.
6. Heat (or make homemade) corn tortillas, serve with desired toppings.
7. (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).
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