This is a family favorite and
you always have lots of leftovers so make sure you have plenty
of Tilia or freezer bags at the ready.
1 pork butt (any size but make
sure it’s on sale. We make carnitas when it’s on
sale for .98 cents a pound) We usually get a 5-7 pounder which
makes for about 10 meals. Or 1 dinner party and 5 meals.
Get out your large stock pot.
You will need to cube the pork
(semi-large chunks). There is a lot of fat on this particular
cut of meat, you must cut off the large chunks of fat. Continue
to cut the meat taking care to cut off as much of the fat as
possible. You won’t be able to cut off all fat, but that’s
okay as the little that’s left on will make the meat incredibly
tender. Place chunked pork into stock pot.
Just like the Conejo Tacos, you
will need broth to pour over the pork until it is completely
covered about an inch over. If you do not have enough broth
to do this, add beer and water. A shot of tequila is also good.
Add 2 large handfuls of fresh
cilantro (dried is okay too)
5 large bay leaves
4 quartered onions
7-10 peeled garlic cloves
Bring to a full boil, reduce heat
to low boil cover and cook for 5-6 hours.
Preheat oven about 10 minutes
before the boiled pork is done.
Get out baking dish (you may need
two) and put the meat into the dish lightly shredding it as
you place it in the dish (Tongs are very good for this).
Discard the following (or as much
as you can): onions, garlic, cilantro, bay leaves
Bake meat in oven at 425 for 40
Serve with warmed tortillas,
chopped onions, cilantro and green salsa.