Carnitas
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Serves/Makes: 4
Ready in: 2-5 hrs
- 2 pounds pork butt
- 1 medium onion, cut in half or quarters
- 1 clove garlic, chopped
- 1 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- garlic salt, to taste
In a Dutch oven, combine the pork, onion, garlic, salt, oregano, and cumin. Add enough water to just cover the meat. Bring to a boil over medium-high heat. Reduce heat to a simmer and cover. Let cook at a low simmer for 2 hours. Do not let the liquid boil or the meat may end up tough and dry. Preheat the oven to 350 degrees F. Drain the liquid off the pork and discard the onion. Place the pork in a baking pan and sprinkle with garlic salt. Bake for 45 minutes or until meat is tender enough to shred with a fork. Remove the pork from the oven and let stand until it's cool enough to handle. Using two forks (or your fingers), shred the meat into small chunks. Serve the pork carnitas as is simply with tortillas, or the meat can be used in tacos, sandwiches, enchiladas, burritos, quesadillas, etc. Store in the fridge for 2-3 days.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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