Saturday, June 18, 2005

Carnitas

Oy... forgot to post this.

Sorry it's not Kosher, but I found a way to cook Carnitas or cooked pork that is so tender and tasty. My first experience with Carnitas was at a Mexican Taqueria in the Pilsen neighborhood in Chicago. I remember ordering at least four or five tacos in succession. I was suprised to find that the making of carnitas was relatively easy. I'd done some research of various methods and finally came up with my own version. If you're not a big fan of cumin, you can leave it out of the spice bag or bouqet garni.

Spice bag (with a drawstring) that includes the following:
12-14 black peppercorns
1 1/2 tbsp Mexican oregano
2 tsp cumin seeds
4 bay leaves

3-4 lbs pork shoulder strips with some fat
1 1/2 tsp sea salt (more to taste if needed)
3 c. chicken broth
3 cans of cheap beer (like PBR)

Add all ingredients in a large thick bottomed pot. If the meat isn't covered with liquid add more beer or water. Bring to a boil and boil constantly for at least 3 hours or until meat is tender. Make sure to add water as needed during the cooking process. Note, the broth tastes delicious and is great for flavoring tamale dough or for cooking beans.

Note you can cook this in a crockpot as well. Just leave the ingredients in the pot all day long, and by supper time you'll have the main course ready for eating.

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