Lynn's
Carnitas
2 lb boneless pork with some fat, cut into 2" chunks
8 cups water
1/4 onion
2cloves of garlic
1 tablespoon salt
1 tablespoon lard
1/2 cup freshly squeezed orange juice ( no seeds )
1/2 cup milk
Place the pork, water, onion, garlic and salt in a large pot or
Dutch oven. Cook, covered, over medium heat for 1 to 1 1/2 hours
or until the pork is very tender. Drain the fat.
Melt the lard in a saucepan. As soon as it bubbles, add the orange
juice and the milk, then the pork. Cook, uncovered, over medium
heat until the meat is browned, 15-20 minutes ( the orange juice
and milk will cook off, leaving the pork brown). Drain the meat
immediately and place in a colander to let the excess grease run
off.
# 2
1 pork butt (about 7 lbs)
1 1/2 qts. chicken broth
1 large onion, quartered
1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons oregano
4 canned chipotle chilies in sauce
2 tbs. sauce from canned chilies
2 bay leaves
Water
Salt
Cut pork butt in large chunks. Add remainder of ingredients plus
2 quarts of water, or enough to cover the pork. Cover the pan and
bring to boil on high heat. Reduce heat and simmer until meat
pulls apart easily with fork (2-3 hours).
Remove pork from broth with slotted spoon and place in a baking
pan. Let stand until cool. Bake pork, uncovered in a 450 F oven
until lightly browned and sizzling (about 20 minutes).
The increase in the world's population represents our victory
against death...
- Julian Simon