Directions: |
Directions:Preheat oven to 350º
Cut pork into 2 inch by 2 inch pieces. Coat each piece in salt, pepper, and cumin. In a large coated dutch oven on medium high heat, add oil and brown each side of pork being careful not to over crowd the pan as to get a good sear to all pieces. After all pieces are seared and rendered, remove from dutch oven and add minced yellow onion. Cook until translucent. Add seared pork, chicken stock, diced green chilis, and salsa verde to pot and stir to mix. Cover pot and place in the oven for 3.5 hours.
Place oven on high broil
The pork is ready when it easily falls apart when pulled with a fork. Remove pork from pot and place on a sheet tray. With 2 forks, shred pork until until it resembles pulled pork BBQ. With a ladle, ladle enough reserved cooking liquid over the pork until it is "very wet" without being soupy. Add shredded pork back under the broiler and monitor until the leftover fat turns brown on top. Remove, stir, and place back in the oven and repeat the process once more. Remove and serve warm.
Serve with garlicky onion/jalapeno salsa (recipe in Miscellaneous), warm corn or flour tortillas, and any other of your favorite taco condiments. |
Personal
Notes: |
Personal
Notes: I have been lucky enough to be influenced by some of the best chefs in the world. This recipe is no exception...however it didn't come from a chef.
When I moved to Charleston many many moons ago, I briefly lived with one of my oldest friends, Jeff Fuquay. I would put Jeff (Frenchy)'s skills and pallet against almost anyones. While living with him we would cook dinner almost every night for us and his beautiful wife Jennifer and this was a staple every week. Since then it has become a staple in my own home and any time I've made it for a catering event or in a restaurant it's an overwhelming hit.
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This recipe for Carnitas a la Frenchy is from