MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Carnitas Bernard
Categories: Pork, Chilies, Citrus, Beer, Vegetables
Yield: 8 Servings

8 lb Bone-in pork shoulder;
- sliced in 2" slabs
Salt & pepper
2 tb Oil
7 oz Can chipotles in adobo
1 Head garlic; peeled, rough
- chopped
2 lg Onions; sliced
2 c Fresh squeezed orange juice
48 oz Mexican lager

Oven at 275ºF/135ºC.

Liberally season the pork with salt and pepper. In a hot
cast-iron skillet, heat the oil and then sear the pork
slaps on both sides until a deep golden brown color.

Combine all ingredients in a heavy Dutch oven or a
covered baking dish and braise in the oven for 4 hours
or until fork tender. Remove from the oven and chill
completely in braising liquid (trying to keep most of
the pork submerged).

Once chilled, separate the meat from the braising liquid
and bring the liquid to a simmer. Strain liquid,
reserve, and chill. Pick the meat into bite-size or
larger chunks. Separate the rendered pork fat from the
braising liquid and reserve. Reduce the braising liquid
by 1/3 and reserve. In a heavy skillet, crisp up the
pork chunks in the rendered pork fat.

The 2 end products of this process are crispy, tender
pork chunks and intensely flavored carnitas jus.
Reserved jus can be used to enhance soups or sauces
(great used in conjunction with V-8 and fresh citrus as
a base for an untraditional tortilla soup with leftover
carnitas, veggies, and tortilla strips).

By Bernard McDonough

RECIPE FROM: https://www.thedailymeal.com

Uncle Dirty Dave's Archives

MMMMM

... "Words can inspire. And words can destroy. Choose yours well." Robin Sharma --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)