posted by marleah 10-22-101 9:49 AM
Carnitas
Adapted from Eric Sterbinsky, Sunset Magazine 4/89
1 pork shoulder or butt, 5 to 6 lbs
5 cloves garlic
3 large carrots, chopped
2 large onions, chopped
1 t ground cumin
1 t coriander
1 t oregano
1 t chili powder
6 cups water
Sauce:
1-2 C green chili salsa
1 can (7 oz) diced green chilies
3 green onions, thinly sliced (incl. tops)
12 small warm flour or corn tortillas
Lettuce, tomatoes, cheese, salsa, sour cream, etc.
In a large pan, put all of the first group of ingredients. Bring to a boil over high heat. Cover, reduce heat and simmer until pork is tender when pierced (@3 hrs).
Preheat oven to 350.
Lift meat from broth and place in a 9x13 pan. Bake in 350 oven until meat is well-browned (@1 hr). Drain off all fat, discard bones and fat, shred meat. Combine meat with salsa, chilies and green onions. Reheat and serve with rice and taco toppings.