Traditional Carnitas

Carnitas (pork)

This is a family favorite and you always have lots of leftovers so make sure you have plenty of Tilia or freezer bags at the ready.

1 pork butt (any size but make sure it’s on sale. We make carnitas when it’s on sale for .98 cents a pound) We usually get a 5-7 pounder which makes for about 10 meals. Or 1 dinner party and 5 meals.

Get out your large stock pot.

You will need to cube the pork (semi-large chunks). There is a lot of fat on this particular cut of meat, you must cut off the large chunks of fat. Continue to cut the meat taking care to cut off as much of the fat as possible. You won’t be able to cut off all fat, but that’s okay as the little that’s left on will make the meat incredibly tender. Place chunked pork into stock pot.

Just like the Conejo Tacos, you will need broth to pour over the pork until it is completely covered about an inch over. If you do not have enough broth to do this, add beer and water. A shot of tequila is also good.

Add 2 large handfuls of fresh cilantro (dried is okay too)
5 large bay leaves
4 quartered onions
7-10 peeled garlic cloves

Bring to a full boil, reduce heat to low boil cover and cook for 5-6 hours.

Preheat oven about 10 minutes before the boiled pork is done.

Get out baking dish (you may need two) and put the meat into the dish lightly shredding it as you place it in the dish (Tongs are very good for this).

Discard the following (or as much as you can): onions, garlic, cilantro, bay leaves

Bake meat in oven at 425 for 40 minutes.

Serve with warmed tortillas, chopped onions, cilantro and green salsa.