Carnitas – A small batch

April 12, 2015 at 6:19 pm Leave a comment

carnitas

1.5-2 lbs pork shoulder, cubed
3 cloves garlic, smashed
1 cup stock
1 8 ounce can tomato sauce
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon coriander
1/4 cup citrus juice
salt & pepper to taste

Combine all ingredients in a large, heavy saucepan (I use a pressure cooker to cut the cooking time in half, others use a crock pot)
add enough water to completely cover the meat
cover and bring to a boil
reduce heat to low and simmer, covered for 3 to 4 hours
season to taste

Preheat oven to 400°F
remove meat from pot (discard the liquid)
spread the meat out in a roasting pan
break the meat into small chunks
roast meat for 15 to 20 minutes until brown and crispy

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Entry filed under: For One or Two, Low Carb, Main Course, Popular Ethnic Dishes, Tex Mex. Tags: .

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