"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.
- 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
NOTE: be careful not to shred the meat, it needs to stay chunky, but tender.
Discard the onion broth.
Break meat apart into smaller chunks.( DO NOT SHRED) should be in mall chunks.
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.!