Roxy15
All-Conference
I haven't made this, but am going to. When I make it, I will make refried beans and Mexican rice to go with it; maybe cheesebread. Will have sour cream, guacamole and salsa off to the side. This recipe came from a great cook
Pork Carnitas:
1 Large Pork Butt, Cut Into Chunks With Bones
1 Large Onion, Quartered
1 Large Bell Pepper, Quartered
1 Head Garlic, Peeled
2 Limes, Halved
5 Chipotles Plus 3 T. Adobo Sauce
1 T. Cumin
1 Tsp. Dried Basil
1 Tsp. Dried Oregano
1 Large Bunch Fresh Cilantro
1 T. Salt
2-3 Quarts Low Sodium Chicken Broth
Bring to boil, reduce heat to medium-low, cook 3 hours or until meat falls off bones.
Remove meat with slotted spoon. When ready to eat, place chunks of meat onto baking sheets with sides, -drizzle with a little olive oil and bake 350 degrees for about 15 minutes or until edges crisp up. Serve on hot tortillas, with cheese, salsa, guacamole or what ever you like.
Do not discard cooking liquid. Make carnita gravy with it.
Remove bones and lime halves, Turn heat up to medium high, and reduce liquid until it is a thick paste. Mash any chunks of meat that remain. Once thickened, you can mix 1-2 Tablespoons into hot rice and serve as a side with carnitas or any other Mexican dish you like.
Pork Carnitas:
1 Large Pork Butt, Cut Into Chunks With Bones
1 Large Onion, Quartered
1 Large Bell Pepper, Quartered
1 Head Garlic, Peeled
2 Limes, Halved
5 Chipotles Plus 3 T. Adobo Sauce
1 T. Cumin
1 Tsp. Dried Basil
1 Tsp. Dried Oregano
1 Large Bunch Fresh Cilantro
1 T. Salt
2-3 Quarts Low Sodium Chicken Broth
Bring to boil, reduce heat to medium-low, cook 3 hours or until meat falls off bones.
Remove meat with slotted spoon. When ready to eat, place chunks of meat onto baking sheets with sides, -drizzle with a little olive oil and bake 350 degrees for about 15 minutes or until edges crisp up. Serve on hot tortillas, with cheese, salsa, guacamole or what ever you like.
Do not discard cooking liquid. Make carnita gravy with it.
Remove bones and lime halves, Turn heat up to medium high, and reduce liquid until it is a thick paste. Mash any chunks of meat that remain. Once thickened, you can mix 1-2 Tablespoons into hot rice and serve as a side with carnitas or any other Mexican dish you like.