do you know how to make carnitas????

[Faith852]

my hubby always takes me out to eat carnitas and i want to learn so we dont have to go out all the time and so we can save money.... if you now of any ways to make carnitas please share

[mistysjavaspa]

3 pounds pork shoulder, skin and bone removed Water 1 tablespoon salt 2 garlic cloves, roughly chop 1 medium white onion, medium dice 2 teaspoons ancho chile powder Salt Pepper 12 warm corn tortillas Tropical Avocado Salsa, recipe follows Cut the meat, with the fat, into 1-inch cubes. Barely cover the meat with water in a heavy wide pan. Add the salt and bring to a boil, uncovered. When the liquid reaches a boil, lower the heat, and continue to cook until all the liquid has evaporated. At this point, the meat should be cooked through but not falling apart. Lower the heat a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over. This entire process should take about 1 hour and 15 minutes. Remove the meat and set aside. Drain all but 2 tablespoons of the oil and heat over medium low heat. Add the onions and saute until translucent. Add the garlic, reserved meat, and chile powder. Cook for a few minutes more, stirring constantly. Season, to taste, with salt and pepper. Serve with corn tortillas and Tropical Avocado Salsa. Tropical Avocado Salsa: 3 papayas, peeled, seeded, cut into small dice 2 mangoes, peeled, cut into small dice 3 avocados, cut into small dice 1 large red onion, cut into small dice 1 red jalapeno pepper, finely minced 1 green jalapeno pepper, finely minced 1/4 cup cilantro, roughly chopped 2 large limes, juiced 3 tablespoons olive oil To make tropical salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.

[mistysjavaspa]

• 4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible)
• 1 quart beef broth
• 2 cups chunky tomato salsa either prepared or homemade
• Water
• Salt
• 2 cups fresh tomato salsa (pico de gallo)
• 16-24 corn tortillas

1 In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.

2 Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.

3 If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.

To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.

To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up. Your choice.

Serves 6-8.