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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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Over the year's people have called me Simpy, hence the recipe name. About 10 years ago, I have never heard of Carnitas, I had it one time in a restaurant and wanted to make it all the time. I found out how easy it was and just put my own twist on it. This is a very easy dish to make and very delicious. Ingredients:
4 -5 lbs boneless pork shoulder |
32 ounces chicken broth |
1 onion, quartered |
1/2 cup chopped fresh cilantro |
1 tablespoon cumin |
2 bay leaves |
corn tortillas or flour tortilla |
pico de gallo |
hot sauce |
sour cream |
avocado |
cheese |
lettuce |
Directions:
1. Cut the pork meat into 2-3 inch chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro and quarter the onion.
2. In a large pot add the pork, onion, cilantro, cumin and chicken broth; turn to medium-high heat. If necessary, add more chicken broth so that the meat is covered. Bring to a boil, reduce heat to low, cover and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily.
3. Remove the meat and place it in a roasting pan, discarding the onion and broth. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy.
4. Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like.
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