On Mar 30, 7:54*pm, Omelet > wrote:
> In article
> >,
>
> *merryb > wrote:
> > A big thank you to whoever recently posted the recipe- really good
> > stuff, but even better since pork shoulder was on sale this past week
> > for .99 a pound!
>
> Can you re-post it please? *I did not store it.
>
> TIA!
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

I'll try!
Carnitas (Authentic)


Mexican


4 lbs boneless pork shoulder
32 oz chicken broth
6 lg garlic cloves; ground
1 tablespoon cumin seeds, ground in a mortar
2 onions, quartered
1/2 bunch cilantro


Cut pork meat into chunks and reserve the big pieces of fat for other
uses.
(I leave some fat as it adds flavor).
Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch
oven.
If necessary, add water so that the meat is covered.


Bring to boil, reduce heat to low and simmer for about 3 -4 hours or
until
meat is very soft and pulls apart easily. (Be careful not to shred
meat,
needs to stay in chunks).


Remove the meat carefully from pot and place in a roasting pan. Drain
stock, removing onion and solids. Save for other use. Break the
meat
apart into smaller chunks (don't shred, it needs to stay in chunks).


Bake in the oven at 450°F for about 20 minutes or until the meat is
brown