Some cosmetic changes in preparation for larger site changes in the works.

Close
cheezz

REC: Pork Carnitas


Veteran Member
13617 posts
Joined: Jul 17, 2006

Options

Posted to Thread #7651 at 12:58 pm on Aug 24, 2007

Another one that you cook all day... one of my favorites.

Pork Carnitas by Marissa

This smells heavenly when you come in the door at the end of the day.

6-7 lb. bone-in pork butt or shoulder roast
large can tomatillos (10 oz?) - if you are lucky enough to buy them fresh, here is a website to help prepare
them: <http://www.gourmetsleuth.com/tomatillos.htm>
1 large onion, sliced
2 tsp. garlic minced
1/2 tsp. cumin seed (donít use powdered - it is very different)
salt & pepper
3 large dried ancho chilies, seeded & cut up (the bags of dried chilies are usually near the vegetable aisle)

Put the pork roast on a large piece of foil in a roasting pan. Top with all the ingredients and wrap up tightly. Bake at 300 deg. for about 6-7 hours -- or turn it down to 275 deg. and cook while youíre out for the day.
Cool slightly and shred up the meat. Spread it out on a large baking sheet. Remove the fat from pan juices and push the juices through a sifter - pour this over the meat. Roast at 400 deg. for 30 minutes to dry and slightly brown the pork shreds.
This is a good party dish - Serve with flour tortillas or taco shells, salsa, guacamole, sour cream, shredded lettuce, etc. for people to assemble their own.
Leftovers can be frozen.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


Other messages in this thread: