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Carnitas

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CATEGORY CUISINE TAG YIELD
Meats, Grains Mexican 1 Servings

INGREDIENTS

2 lb Pork butt w/fat; (fat rules to quote Emeril!) cut into 1 1/2" cubes
2 c Water
3 tb Chile Caribe
1 1/2 ts Kosher salt
5 Cloves garlic; roasted, peeled, and chopped
1/2 c Chopped onion
2 Cloves
1 ts Anise seed
1 Stick canela; (or cinnamon)
1 tb Mexican Oregano

INSTRUCTIONS

Carnitas has a wonderful flavor. The unique style of cooking creates a
flavor that cannot be duplicated any other way. This meat is good to make
tamales and is also wonderful in wraps!
Place pork, water, Chile Caribe, salt, garlic, and onion in a heavy pot.
(COPPER is the best like the one for making candy in) Bring to a slow
simmer
Roast spices and oregano in a dry saucepan over medium heat until fragrant,
you know when you start sneezing!
Add this to the pork and simmer on low for 1 1/2 to 2 hours until tender.
Increase the heat until all liquid is gone. Reduce heat a little and
continue cooking and stirring until the cubes of meat are a rich mahogany
brown.
Let the Carnitas cool.
Make tamales!
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 4, 1998, converted
by MM_Buster v2.0l.

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