Carnitas

by on April 20, 2014 » Add the first comment.
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INGREDIENTS

  • 4 pounds Pork shoulder or butt . Big chunks
  • 1 TBL vegetable shortening in very hot pan
  • Brown all sides VERY well in VERY hot cast iron skillet
    Braising liquid . In blender
  • 1/2 White onion
  • 6 garlic cloves
  • 1 bottle Dark beer
  • 1/2 cup lime juice
  • 1 tsp each thyme, marjoram, ground black pepper
  • 1/2 tsp ground chive, cumin
  • 1 TBL salt
  • 1/4 C sugar
  • 1 orange . Zest and juice

STEP BY STEP

  • Combine and blend braising liquid
  • Add braising liquid to hot skillet with meat
  • Simmer about 15 minutes
  • Cover and simmer 1 hour
  • Corn tortillas . Warmed in hot skillet
    Topped with sautéed onions, peppers, nopales
    Also onion, tomato, cilantro, avocado, chives

Tomatillo Salsa

  • 1 lb tomatillos . Husked, washed, raw
  • 1/4 white onion
  • 2 jalapeños
  • Lots of Cilantro
  • 1 tsp salt
  • 1 avocado
  • 2 limes . Zest and juice
  • Blend

Chipotle Sauce

  • Tomatillos – peeled and seared whole
  • Garlic – peeled and seared whole
  • 1/2 can chipotles
  • 1 tsp salt
  • water just to allow blending

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