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LOCATION: Recipes >> Mexican >> Carnitas 03

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CARNITAS (Braised Pork)

1 bone-in pork shoulder or butt (4-5 lbs)
About 4 cups regular-strength chicken broth
1 large onion, quartered
1 tablespoon each, coriander seeds and cumin seeds
1 teaspoon dry oregano leaves
3 canned chipotle chiles in adobo sauce (optional)
2 bay leaves

Place pork, broth, onion, coriander,cumin, oregano, chiles, if
desired, and bay leaves in a 5-to-6 quart pan. Add enough water
to just cover the meat. Cover the pan and bring to a boil; reduce
heat and simmer until meat pulls apart easily with a fork (3 to 4
hours).

Lift out meat (reserve broth for other uses, if desired). Discard
fat. Place pork in a large roasting pan and bake, uncovered, in
a 450 degree oven until sizzling and browned (about 20 minutes).
Pull off chunks of meat and shred with 2 forks, discarding fat.
Makes 6 to 8 servings.

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