Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Boneless picnic pork shoulder roast, cut into 2-inch cubes |
| 1 teaspoon | Salt |
| 2½ pounds | Large tomatoes; seeded & chopped |
| 5 \N | Serrano chiles; seeded & finely chopped |
| 1 large | White onion; coarsely chopped |
| ½ cup | Chopped fresh coriander (cilantro) leaves |
(from Food and Wine 1993)
(These little pieces of succulent browned pork can be served on their own as a snack or with warmed fresh tortillas and guacamole) Pour ¼ inch of water into a large dutch oven. Add the meat and sprinkle the salt on top. Bring to a boil over high heat. Reduce the heat and simmer gently, stirring occasionally until all the liquid has evaporated, the fat is rendered adn the meat is tender, 1 to 1½ hours. Continue to cook, turning the pieces of pork in the rendered fat until evenly browned, about 15 minutes longer. Transfer the meat to paper towels to drain. Trim all the visible fat from the carnitas, if desired.
Pour off the fat in the dutch oven and return the carnitas to the casserole. Stir in most of the tomatoes, chiles, onion and cilantro, reserving a little of each for garnish. Cover and cook over low heat until the tomatoes and onion soften slightly, 4 to 5 minutes. Season with salt to taste. Transfer the carnitas to a warmed serving platter and garnish with the reserved tomatoes, chiles, onions & coriander. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Jul 25, 1997