Recipe#12529

Title: Carnitas 03

From: sf@pipeline.com 
 Newsgroups: rec.food.cooking 
 Subject: carnitas 
 Date: Tue, 18 Feb 1997 01:01:19 GMT 
 Message-ID: <3308c132.9345928@news.pipeline.com> 

This is straight out of the Sunset "Mexican" cookbook:
 CARNITAS (Braised Pork)
 1   bone-in pork shoulder or butt (4-5 lbs)
       About  4 cups regular-strength chicken broth  
 1   large onion, quartered
 1   tablespoon each, coriander seeds and cumin seeds
 1   teaspoon dry oregano leaves
 3   canned chipotle chiles in adobo sauce (optional)
 2   bay leaves
 Place pork, broth, onion, coriander,cumin, oregano, chiles, if
 desired, and bay leaves in a 5-to-6 quart pan.  Add enough water to
 just cover the meat.  Cover the pan and bring to a boil; reduce heat
 and simmer until meat pulls apart easily with a fork (3 to 4 hours).
 Lift out meat (reserve broth for other uses, if desired).  Discard
 fat.  Place pork in a large roasting pan and bake, uncovered, in a 450
 degree oven until sizzling and browned (about 20 minutes).  Pull off
 chunks of meat and shred with 2 forks, discarding fat.  Makes 6 to 8
 servings. 
 Hope this works for you!
 Don't stress if you don't have the canned chipotles.  I don't think
 they are worth the hype.  All they do is add a smokey flavor - no heat
 or chile flavor.  If you decide you want the smokey flavor after
 making carnitas without them, just add a few drops of liquid smoke.