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| Carnitas ~ Little Pork Meats ~ A traditional Mexican dish normally eaten in a soft warm corn or flour tortilla. Variation Chile Carnitas 1 4 - 4½ pound pork butt or shoulder roast 1 tsp. oregano (dried Mexican leaf style) 1 large onion, sliced 1 tsp. cumin (comino) salt to taste Water to cover 1. Put pork in a pot with water to cover ; add oregano, comino, and onion. Bring to a boil, cover and reduce to a simmer until tender 2-3 hours. 2. Remove meat from pot and transfer to an oven-proof baking dish. I usually place the roast on a wire rack that fits inside the baking dish. Salt well and bake at 350 F, for about 1 hour or until meat is nicely browned. 3. Pour off fat and shred, or chop into small pieces. Serve in warm tortillas Serves 8 - 10 |