"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Carnitas (Mexican shredded pork for tacos) Recipe

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This recipe for Carnitas (Mexican shredded pork for tacos), by , is from Grandmother Sullivan's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heidi Masanga
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 lb pork shoulder or butt OR if you can find pork labelled "carnitas"

4 C broth--beef or chicken
2 C tomato salsa

Directions:
Directions:
In heavy saucepan add pork, broth, salsa and just enough water to just cover pork. Simmer 3-4 hours until pork pulls apart easily.

Preheat oven to 400 degrees. Remove meat from liquid and shred with 2 forks. Spread meat on a pan and roast for 15-20 minutes until brown and crispy.

Use meat for tacos, burritos, nachos, enchiladas.

Also, if you have a lot of meat left over and you are tired of tacos, mix shredded pork with your favorite BBQ sauce and serve on buns as BBQ pork sandwiches. Yum!

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Number Of Servings:
Number Of Servings:
Lots!
Preparation Time:
Preparation Time:
Maybe 15 minutes hands on and 3-4 hrs to cook.
Personal Notes:
Personal Notes:
You can make this dish on the stove or cook it all day in your crockpot. Meat freezes well too.

 

 

 

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