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Ingredients
- 4 to 5 lb boneless pork shoulder blade roast (2 to 2.5 kg), trimmed and cut into 3- to 4-inch (7.5 to 10 cm) pieces
- 2 tbsp chili powder 30 mL
- Salt to taste
- Vegetable oil
- 1-2 cups Basic Chicken Stock (page 28), or 2 cups ready-to-use chicken broth or water 500 mL
- 1 tsp ground cumin 5 mL
- 1 bay leaf
- Soft flour tortillas, warmed
Accompaniments
- Salsa Verde (page 263)
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Sour cream
Instructions
- Preheat oven to 325°F (160°C). Place pork on a cutting board and pat dry with paper towels. Sprinkle with chili powder and salt
- Place a heavy, ovenproof braising pan over medium-high heat and add a generous drizzle of oil. Brown the meat in batches, transferring it to a plate as you go. Pour off any excess fat and add a splash of water to the pan, scraping up any browned bits from the bottom. Return all the meat to the pan and add enough stock to come about halfway up the meat. Add cumin and bay leaf.
- Cover the pan, put it in the oven and bake for 21⁄2 to 3 hours or until meat is very tender and can be pulled apart with a fork. If it seems too liquidy, place the pan back on the stovetop and simmer, uncovered, until any excess liquid has reduced. Set the pot out on the table with warmed tortillas and your choice of accompaniments and let everyone assemble their own carnitas. Serves 8 to 10.
The Best of Bridge https://www.bestofbridge.com/
You can find the Salsa Verde recipe here
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