CARNITAS 12/01/2009
Tomorrow I am making tamales. This is a typical meal Hispanic women make at Christmas time. They usually make it as a group of woman and make some savory and some sweet. Since this is my first time...I am following the directions on the back of the Masa. Just so you know...you can buy already prepared masa. One step cut out. I just thought for this time I would make it myself. Yesterday I cooked a pork shoulder roast and forgot to take pictures...It is my BIL carnitas recipe....TWEEKED a little. Here it is anyway.....tomorrow is tamales...yummy! CARNITAS ONE PORK SHOULDER ROAST 2-3 POUNDS ( A BIGGER ROAST WILL TAKE A LITTLE LONGER) 1 LARGE ONION CUT IN 1/8ths 4 CLOVES OF GARLIC ,PEELED 1 BIG HANDFUL OF CUMIN 2 JALEPENOS SLICED 1 BUNCH OF CILANTRO CHOPPED, JUST LEAVES ENOUGH WATER TO ALMOST COVER MEAT BAKE UNCOVERED IN 375 DEGREE OVEN FOR 2-3 HOURS. MEAT MUST BE FALLING OFF OF BONE. COOL. PICK FAT AND BONES OUT OF MEAT. SHRED. RESERVE COOKING BROTH. I USUALLY STRAIN OUT VEGGIES. PUT MEAT AND SOME BROTH BACK IN PAN AND COOK TILL BROWN. CAN BE FROZEN AT THIS POINT FOR FUTURE MEALS. THIS MIXTURE IS GOOD IN BURRITOS, TACOS, AND TAMALES. IT IS NICE TO HAVE ON HAND FOR QUICK MEALS SO PICK A BIG ROAST. |