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Pork Carnitas Recipe

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This recipe for Pork Carnitas, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Desiree Senffner
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pork

2 T. tomato paste
1 t. salt
1 t. freshly ground black pepper
10 garlic cloves, peeled
2 1/4 lbs. boneless Boston butt pork roast, trimmed and cut into 1/2-inch pieces
1 c. fat-free, less-sodium chicken broth
1 T. fresh lime juice

Directions:
Directions:
Preheat oven to 350.

Combine first 5 ingredients in a large Dutch oven; pour broth over pork mixture. Cover and bake at 350 for 1 1/2 hours or until pork is very tender.

Transfer pork mixture to a 13 x 9-inch baking dish, and cool to room temperature. Cover and chill for 8 hours or overnight.

Skim the solidified fat from surface; discard fat. Let pork stand at room temperature 30 minutes to soften. Heat a large nonstick skillet over medium-high heat. Add pork; cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in juice.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours divided plus 8 hours to cool and remove fat
Personal Notes:
Personal Notes:
If you take enough time to trim off the fat before you cook the meat, you might be able to skip the part where you have to cool it overnight. You'll be able to tell how much fat there is when you take it out of the oven. We've made this several times where there was virtually nothing to skim off.

This pork is great in burritos or tacos.

Kent and I like to serve this meat on top of corn tortillas layered with refried beans, diced avocado tossed with lime juice, diced red onion and salsa.

 

 

 

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