"CARNITAS" (Mexican Dish ) By Freda
The aroma of this cooking is amazing, and so good.
Serve these with Warm Corn Tortillas, Gaucamole, Pico-de-gallo, and . ... oh YUMMMM.
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- 4 Lbs
- boneless pork shoulder (fat trimed)
- 2 Cans
- (16oz) chicken broth
- 5 - 6 clove
- garlic, (grounded in a mortar)
- 1 TBS
- cuimin seeds (grounded in a mortar)
- 2 lge
- onions, cut in quarters
- 1/2 bunch
- fresh cilantro
- salt and pepper & season to you own tastes
1Cut Pork into Chuncks, and discard the big pieces of Fat. ( I leave a little on, as it adds Flavor)
2Add pork chunks, Broth, Garlic,Cumin, Onion, & cilantro in a dutch oven. (if necessary add a little water till meat is covered)
3Bring this to a boil, reduce eat to low, and simmer for about 3-4 hrs or until meat is very soft and pulls apart easily (fork tender)
NOTE: be careful not to shred the meat, it needs to stay chunky, but tender.
4Remove meat from the pot, and place in roasting pan.
Discard the onion broth.
Break meat apart into smaller chunks.( DO NOT SHRED) should be in mall chunks.
5BAKE IN OVEN @ 450. about 20 minutes, or until meat is brown and a bit crispy
6Heat Tortillas, serve with your favorites topping in your tortillas.
I usually make either Spanish rice or Pinto Beans with this.
NOTE: you can adjust the Garlic, cumin, & onions cilantro salt and pepper to your personal liking.
This is an Authenic recipe of our Family's Mexican Relatives, & sisters.!