On Mar 31, 12:23*pm, Omelet > wrote:
> 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.- Hide quoted text -
>
> - Show quoted text -

Glad to help- it is really good!