I had it in my MasterCook.
* Exported from MasterCook *
Carnitas
Recipe By :Michael in Phoenix/Epi Swap
Serving Size : 8 Preparation Time :6:00
Categories : Mexican Pork & Ham
Tried & True
Amount Measure Ingredient -- Preparation Method
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1 4 To 5 Lb. Pork Shoulder Or Butt -- trimmed of fat/rind
1 Large Onion -- peeled and quartered
1 Tablespoon Whole Coriander Seed
1 1/2 Teaspoons Cumin Seed
2 Teaspoons Dried Oregano
2 Bay Leaves
Water
Place all the ingredients into a 6 to 8 quart stock pot. Pour in enough water to just cover meat.
Heat to a boil, reduce to a slow simmer, cover and allow to cook until meat easily shreds with 2 forks. This takes somewhere between 3 and 5 hours. Add more boiling water, as necessary, to keep meat covered.
Heat oven to 450°F.
Remove meat from the stock pot and place in a large 13 x 9" roasting pan. (Reserve broth for albondigas). Gently pull meat apart, discarding excess fat, bone and any connective tissue. Meat should be in small to medium-size chunks, spread out in the pan.
Bake, uncovered, in the 450°F oven until the meat is browned and sizzling hot, about 20 minutes. Remove from oven, place meat on a warmed platter and serve.
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Per Serving (excluding unknown items): 8 Calories; trace Fat (14.6% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
Serving Ideas : Use for Mexican dishes calling for cooked meat.
NOTES : The key to getting the flavor just right is not to be too heavy handed with the spices. By using the whole seeds when simmering the pork, you are able to impart a flavor that does not overpower the meat.
Also, as a minor point, Mexican oregano is best in this dish, not the Mediterranean variety.
The meat makes an excellent entree by itself, but is also absolutely fantastic as filling for burritos, tacos, tortas or a topping for tostados. Excellent with fresh salsas, sour cream and shredded cheese, etc.