By Sue Lau, A Palatable Pastime
Braised Pork Carnitas
3 pounds boneless country style ribs or sliced boneless pork shoulder blade roast
1 tablespoon oil or lard
1 large onion
3 cloves garlic, chopped
Adobo seasoning and black pepper
2 cups water
1. Sear pork pieces in lard in a dutch oven.
2. Add garlic and onion and seasonings, along with the water.
3. Bring to a boil, then reduce heat, cover and simmer for approximately 90 minutes.
4. Allow meat to cool, then shred.
Note: If you want to be frugal, you can cool the remaining cooking liquid until the fat solidifies, then remove the fat and use the liquid for cooking beans, greens or other vegetables. It can also be frozen if you aren’t going to use it right away. Just chill and skim off the fat first.
Tacos de Carnitas
16-20 soft fresh corn tortillas, warmed
Cilantro
Finely chopped onion
Habanero salsa or salsa fresca or salsa of your choice
1. Assemble tacos by briefly warming corn tortillas in the microwave, and stacking inside a clean dish towel.
2. Take two tortillas and place them in a double layer.
3. Fill with desired amount of shredded carnitas, chopped cilantro, minced onion, and salsa.
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