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Pork Carnitas Recipe

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Pork Carnitas image
J. T. at the 2006 Hollenshead summer reunion on Lake Tyler, Texas

 

This recipe for Pork Carnitas, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
James Thomas "J. T." Sokol
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (2-lb.) boneless pork shoulder
1 lg. onion, quartered
8 cloves garlic, minced
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. dried oregano, crushed
4 bay leaves (up to)
4 fresh jalapeņo peppers, finely chopped (1 1/2 c.)

Directions:
Directions:
In a lg. saucepan, combine pork and enough water (about 4 c.) to nearly cover pork. Add remaining ingredients and 1 tsp. salt. Bring to boil, reduce heat. Cover and simmer for 2 1/2 to 3 1/2 hr.or until very tender. Remove meat from liquid. Strain liquid through a cheesecloth-lined colander, reserving liquid. Shred pork discarding any fat. Return meat to saucepan, add enough reserved liquid to moisten. Cook until heated through, drain before serving. Makes about 14 oz. of meat (about 3 c.). Serve with corn tortillas, shredded cabbage, chopped onions, and cilantro.

Personal Notes:
Personal Notes:
J. T. is married to Chantel Hollenshead Sokol who is the daughter of Jerry and Barbara (Chandler) Hollenshead and the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead.

 

 

 

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