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Carnitas


MojoMan
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1 4-pound boneless pork butt or shoulder, trimmed

2 14 1/2-ounce cans chicken broth

3 cups (about) water

1/4 cup (1/2 stick) butter

2 teaspoons chopped garlic

4 red bell peppers, cut into1/4-inch-thick strips

4 poblano chilies, seeded, cut into 1/4-inch-thick strips

12 green onions, cut into matchstick-size strips

1 1/2 cups grated Monterey Jack cheese

3/4 cup whipping cream

1/4 cup coarsely chopped cilantro

 

 

pre-heat oven to 225. coat pork with oil and lightly season with S&P (i have also seasoned with cumin, cayenne, chili powder- up to you). on a large cooking surface (ie: large saute pan, flat top grill, etc), sear all sides of the pork. place in a large roasting pan. add broth and 1/2 water. loosly cover with foil. in oven until tender (this can take a while). check it every 30 min and rotate. once tender, romove from broth/water (but keep it in pan). cool pork, trim fat, shread. return to broth and let it go longer.

 

for a quicker meathod:

Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.

 

Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.

Edited by Bier Meister
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which method and what seasonings did you use? 

 

:D

 

1433305[/snapback]

 

 

 

 

I couldn't find a butt/shoulder so I ended up buying some large chuck pieces (I'm sure it was shoulder cuz one had the "7" bone). I browned the heck out of them in my 14 year-old, 12-inch Calphalon skillet after seasoning with Maldon salt, pepper, and some cayenne. I than added a can of Chicken broth and some water to almost cover (such that I guess I was braising them). Simmered gently for about 2 1/2 hours. Let it cool in the liquid, like you suggested. Hand shredded, discarding fat and other crap.

 

Made some burritos out of them. Delish.

 

Thanks again bier.

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