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REC: Greenmarket Carnitas to use for tacos, or burritos or over rice...

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Joined: Mar 16, 2006

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Posted to Thread #11520 at 11:09 pm on Jul 28, 2008

Greenmarket Carnitas

2 pounds smoked pork shank, rinsed
2 pounds fresh pork shank, rinsed
2 medium spanish onions, peeled and halved
2 cloves garlic, smashed
2 teaspoons cumin seeds
1 teaspoon oregano
2 tablespoons chopped cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups chicken broth
oil for greasing baking dish
2 jalapenos(or more to taste) seeded and finely diced
1 small spanish onion (or half a medium onion, chopped)

1. In a large stockpot, combine smoked pork shank, fresh pork shank, the 2 halved onions, garlic, cumin, oregano, cilantro, salt and pepper. Add chicken broth and just enough water to cover meat.

2. Bring to boil over high heat. Reduce heat to medium low, and simmer until meat begins to fall off bone, l 1/2 to 2 hours.

3. Remove from heat, and let cool slightly. Reserve 1 cup cooking liquid, and transfer shanks to a large pan. Pull meat from bones, shredding some of it, but leaving some in chunks. Transfer meat to a bowl, discarding bones; moisten meat with some or all of reserved cooking liquid. (meat may be used at this point as a main dish with tortillas and beans on the side or as a topping for a salad.)

4. To make carnitas; heat oven to 425 degrees. Lightly oil a baking dish large enough to hold meat in a layer about 1 inch deep. Fold jalapenos and chopped onion into meat, and spread mixture in pan. Bake until surface begins to turn crispy in spots, 20 to 30 minutes. Use as a filling for tacos or burritos.

This recipe comes from the Austin-American Statesman sometime in June of 2005. My kids love it, and request it when they are coming home for a visit!


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