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Carnitas




Source of Recipe


Mary






Recipe Introduction


Serve with warm tortillas, salsa, cheese, guac and sour cream.





List of Ingredients



• 4-5 pound pork shoulder, or boston butt
  
• 3 tbls canola or vegetable oil
  
• Salt
  
• 3 tbls chile powder
  
• 1 teas cinnamon
  
• 1 teas cumin
  
• 3 tbls minced garlic
  
• 4 tbls fresh cilantro (or 2 bay leaves)
  
• 1 bottle beer
  
• water
  






Instructions



1. Cut pork into 3-4 inch thick slices and trim of fat. Season on both sides with salt. Heat oven to 350 degrees.
   
2. Heat oil in a large skillet. Add pork and brown on both sides, turning just once to get a deep brown on each side. Transfer to paper towels to blot.
   
3. Add beer, spices, garlic and cilantro. With a plastic spoon or spatula, scape up brown bits and stir.
   
4. Add pork back to skillet and add water so pork is 2/3 to 3/4 submerged in liquid. Turn from time to time.
   
5. Bake, uncovered for 3 to 3 1/2 hours. Most of the liquid should be evaporated and pork very tender.
   
6. Remove from oven. Shred pork and return to oven in the pan or on a baking sheet. Bake to desired crispness. (or, place under broiler for a few minutes.)