- 3 tablespoons tomato paste
- 4-5 garlic cloves
- 1 bay leaf
- 1 1/2 tablespoons cumin
- 1 tablespoon oregano
- 1 tablespoon black pepper
- 2 1/2 teaspoons salt
- 1 chopped yellow onion, cut in 1-2 inch pieces
- 1-2 quarts chicken or beef stock
- 3 chipotle chilies
- 3-4 pound pork shoulder roast
- water to just cover
Directions:
- Braise the Pork - Bring that up to a simmer, reduce the heat to low, cover it and simmer for 3-4 hours, until fork tender.
- Pull the Pork - Using two forks, pull the pork shoulder apart. It will break into 3-4 inch pieces. It may look kind of fatty, but don't worry, that's what's going to help caramelize the meat. Make sure to take out any small bones.
- Season and Cook the Carnitas Pork - If you prefer, add spices like cayenne pepper. Put meat in the oven at 450 degrees F for about 20-25 minutes, until the outside is golden and kind of crispy. The fat renders out.
- Serve the Carnitas - Chop up the carnitas. Serve on white corn tortillas with salsa, avocado, a little onion, some lime, and cilantro. You can also throw in a can of beans, pull it like you do pulled pork, and add some barbecue sauce. Enjoy!
Yield: 4-6 servings
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