Low-Fat Carnitas


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  • 4
  • lbs pork loin, cut in very large pieces
  • 1 1⁄2
  • quarts chicken broth
  • 1
  • large onion, quartered
  • 1
  • tablespoon cumin
  • 1
  • tablespoon coriander
  • 2
  • teaspoons oregano, dried
  • 4
  • chipotle chiles, canned or dry
  • 2
  • bay leaves
  • to taste water
  • to taste salt
  • To a 7- to 8-quart pan, add pork, broth, onion, coriander, cumin, oregano, chilies in sauce, sauce, and bay leaves. Add water to cover the pork.
  • Cover the pan and bring to a boil on high heat, then reduce heat and simmer until meat pulls apart easily with a fork, 2 to 3 hours.
  • Strain broth.
  • Cover pork with enough broth to keep moist and use remaining broth for Spiced Black Beans.
  • To bake carnitas, pull pork large shreds and place in a shallow baking dish.
  • Spoon some broth over to keep moist. Broil pork until slightly crisp (watching carefully), turn, moisten if necessary and broil again.

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