"Blair P. Houghton" > writes:


> I've had mediocre carnitas. Not enough marinade/rub on the meat.
> Green sauce wth muddy flavors and no punch. Stale tortillas.


I've seen carnitas poorly done. One place had mex food in a steam
table and the carnitas were dried out. No kidding, they looked like
fuzzy wood chips. Coulda used 'em for kindling.

Here's my way. May not be authentic, but sure damn good.

Notbob's Carnitas

# 4-5lb bone-in pork shoulder
# 2 T cooking oil
# 1 can chicken broth
# 1 C water
# 2 T ground New Mexico chile powder (opt)
# 1 T chopped cilantro
# 1 T cummin (comino)
# 1 T oregano (crush between hands)
# 2 cloves garlic
# 2 bay leaves
# 1 onion, quartered
# 1 Lrg orange, juice only
# 1 lime, juice only
# 2 t salt
# 1 t blk peppercorns

I use one of those big orange creuset thingies. I brown the shoulder
in the oil, add all the remaining stuff, and put the whole thing in a
300 deg F oven (lid on) for 3-4 hours or until the meat easily pulls
apart. I then pull the bones, break up into 1/4-1/2lb chunks, return
to braising pot on stovetop, frying the pieces in the remaining
braising liquid (strained) till it evaporates and coats the meat.
Yum! As good as the weekend carnitas around the corner at the
carniceria.

nb