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re: Carnitas
Posted on 9/1/10 at 1:23 pm to Drexel
Posted on 9/1/10 at 1:23 pm to Drexel
Just made some last week. They came out great. I took a pork shoulder blade roast and slit it at 1 inch intervals and stuffed with garlic. Rubbed it down with Tony's and browned it on all sides in a dutch oven. Took it out, added a little veg. oil and sauteed a chopped onion. Deglazed with one cup of water and 1/4 cup apple cider vinegar. Added the roast back, then added a little more water to come up 1/3 side of roast and slow cooked for about 4 hours at 300, basting occasionally, until it fell apart. Shredded it with a fork.
Made a homemade adobo sauce - ancho and guajillo chiles, chipotle pepper, garlic, onions, cilantro, achiote paste - and tossed the pork to coat.
Served in soft corn tortillas with chopped onion, cilantro, tomatillo salsa, lime, queso fresco.
Made a homemade adobo sauce - ancho and guajillo chiles, chipotle pepper, garlic, onions, cilantro, achiote paste - and tossed the pork to coat.
Served in soft corn tortillas with chopped onion, cilantro, tomatillo salsa, lime, queso fresco.
1
Posted on 9/1/10 at 1:35 pm to GRITSBabe
Thanks for the suggestions, I'm looking forward to it. This is going to be the test run, so it's good to hear different takes.
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