Carnitas
1 pork butt (about 7 lbs)**
1 1/2 quarts chicken broth
1 large onion, quartered
1 Tbsp coriander seed
1 Tbsp cumin seed
2 tsp oregano
4 canned chipotle chilies in sauce
2 Tbsp sauce from canned chilies
2 bay leaves
Water
Salt
Cut pork butt in large chunks. Add remainder of ingredients plus 2 quarts of water, or enough to cover
the pork. Cover the pan and bring to boil on high heat. Reduce heat and simmer until meat pulls apart
easily with fork (2-3 hours).
Remove pork from broth with slotted spoon and place in a baking pan. Let stand until cool. (Can be
refrigerated for 2 days.) Bake pork, uncovered in a 450 F oven until lightly browned and sizzling (about
20 minutes). Strain broth and use for Spiced Black Beans recipe.
Cook's Note: ...you can also use pork loin, it's leaner. But, watch when cooking because it can dry out pretty quickly.
Recipe from Sunset Magazine
Submitted by sooz
International Dishes
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