In article
>,
Merryb > wrote:

> 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

Thanks babe. :-) I appreciate it!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.