Use for Tacos and Burritos

This is really easy, but it does take some planning to allow for slow cooking times.

INGREDIENTS

• 4 pounds Pork shoulder or butt . Big chunks (2-3 inches)
• 1 TBL vegetable shortening in very hot pan
• Brown all sides VERY well in VERY hot cast iron skillet

BRAISING LIQUID

• 1 White onion
• 6 garlic cloves
• 1 bottle Dark beer (Modelo)
• 1/2 cup lime juice
• 3 (5-inch) fresh marjoram sprigs
• 1 tablespoon coriander seeds
• 1 tsp each thyme, ground black pepper
• 1/2 tsp each ground chive and cumin
• pinch of clove or 6 whole intact cloves
• 1 TBL salt
• 1/4 C sugar
• 1 orange . Zest and juice
• 1 bay leaves

STEP BY STEP

1. FIRST:  Brown your meat
   • Sear in a very hot skillet until meat starts to blacken and the edges crisp up
   • Remove meat and set aside
2. Then combine braising liquid into the skillet
3. Add braising liquid to hot skillet that meat was browned in
4. Bring to a high simmer and cook about 15 minutes
5. Remove things like bay leaf, marjoram sprigs, etc
6. Put into blender – and pulse ( VENTED ) then pour back into the skillet
7. Add the meat back into the skillet
8. The meat should be just barely covered.  If it is not, add some chicken stock or water.
9. Bring back to a light boil, then reduce heat, COVER and simmer in barely boiling liquid, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 3 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)  Alternately, use a slow cooker for 4 hours.
10. Remove the meat ans set aside
11. STRAIN the remaining liquid and discard the solids, returning the liquid to the pot
12. Increase the heat to medium high and cook until much of the remaining water evaporates and the liquid concentrates, and then add 1/2 stick of butter and 1 TBL flour
13. Stir until it thickens for gravy/juice for serving with your carnitas
14. Remove and let cool a bit, then shred
15. Serve the carnitas in tacos, burritos, or tostadas with your desired toppings.
    You can also just serve the meat with potatoes using the gravy created in step 13
16. Corn tortillas . Warmed in hot skillet
    Topped with sautéed onions, peppers, nopales
    Also onion, tomato, cilantro, avocado, chives
17. For sliders put shredded pork in a skillet on high to sear again, and put on slider buns with desired toppings

Tomatillo Salsa

• 1 lb tomatillos . Husked, washed, raw
• 1/4 white onion
• 2 jalapeños
• Lots of Cilantro
• 1 tsp salt
• 1 avocado
• 2 limes . Zest and juice
• Blend

Chipotle Sauce

• Tomatillos – peeled and seared whole
• Garlic – peeled and seared whole
• 1/2 can chipotles
• 1 tsp salt
• water just to allow blending

Tortilla

• 4 C Flour
• Merest sprinkle of baking powder
• 2 tsp Salt
• 1 C Water
• 1/2 C Crisco Vegetable shortening
• Mix . Ball . Set aside 5 minutes
• Flatten on floured surface

1. Heat on dry cast iron skillet
2. Top w queso Oaxaca cheese and shredded meat
3. Fold over and brown on both sides
4. Serve with lettuce, pico de gallo, sour cream, cilantro, queso fresco, jalapeños,

CONDIMENTS
For serving (optional):

• Corn or flour tortillas
• Guacamole
• Salsa
• Chopped fresh cilantro leaves
• Lime wedges