Carnitas - classic

By á-47

Ingredients

• 1 pork roast or butt, 4-5 lb.
• 1 onion, sliced
• 4 cloves garlic, whole
• 3 Tbsp. salt
• 2 Tbsp. olive oil
• freshly ground pepper
• 2 onions, minced
• 4 serrano chiles, seeded and chopped
• 1 cup whole milk

Preparation

Step 1

Place meat in a large pot with enough water to cover. Add the onion, garlic and 2 Tbsp. of the salt. Bring to a boil. Cook at a low boil over medium heat for 3-4 hours, until the peat pulls apart easily. Remove meat from the pot, re3serving 1 1/2 cups of the cooking liquid., Let the meat cool slightly, and shred it. If some of the meat does not shred with the grain, chop it into small pieces.

In another large pot, saute the minced onion and the chopped chile in the olive oil, and season with the remaining salt and pepper. When the onion is soft, about 3-4 minutes, add the meat and the 1 1/2 cups of broth. Cook and stir over medium high heat until the juices have been absorbed, about 15 minutes.

Preheat oven to 350 degrees. Spread the shredded meat evenly in a 9x13 baking dish, and slowly pour the milk over the meat. Bake for 45 minutes, stirring every 10-15 minutes as the meat browns.

Spoon meat into heated tortillas. Garnish with lime wedges and fresh salsa.