Found this recipe at 'hotsauceblog.com'. This absolutely delicious crisp-on-the-outside, succulent-on-the-inside pork dish is traditionally made from the thick meaty cut called pork country ribs or from pork butt. The final result is a small piece of meat that is orange-tinged from chipotle chiles in adobo, soft and succulent from hours of stewing in a flavorful broth and crispy on the outside after roasting in a hot oven. Carnitas can be eaten as is or wrapped in tortillas with guacamole, black beans and/or white rice.
- •One 7lb pork butt, cut into 10 large chunks
- •1 very large onion, quartered
- •5 chipotle chiles in adobo, seeded & chopped, plus 3 tablespoons adobo sauce from the can
- •1 tablespoon ground cumin
- •1 tablespoon ground coriander
- •1 tablespoon dried oregano
- •1 tablespoon salt
- •2 bay leaves
- •2 to 3 quarts low sodium chicken broth
- •2 tablespoons vegetable oil
Place the pork in a large stockpot. Add all the remaining ingredients, except the vegetable oil. If the pork is not covered with liquid, add more chicken broth. Cover the pot and bring to a boil over high heat. Reduce heat to low, uncover, and simmer until the meat pulls apart easily with a fork, about 3 hours. Remove the pork from the broth with a slotted spoon and place on a platter. Allow to cool, then cut into 1 inch cubes.
Preheat the oven to 450F. Place the vegetable oil in a baking dish. Toss in the pork, and then roast in the oven, uncovered, until lightly browned and sizzling, about 30 minutes. Remove and serve.