Romaldo's Carnitas

By Beefman-2

I got this delicious and tasty and easy recipe from the Abilene Chuckwagon Cook-Off. Romaldo was the "cookie" from one of the large ranches in that area. I have used this recipe so often, it is one of my favorite tried and true. It re-heats well and freezes very well.

Ingredients

• 3 -4 lbs chuck roast
• 2 cans green chilies, chopped
• 2 tablespoons chili powder (pref. New Mexico)
• 1/2 teaspoon oregano
• 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• salt

Details

Servings 1
Preparation time 10mins
Cooking time 250mins
Adapted from food.com

Preparation

Step 1

1 Place roast on heavy duty foil. 2 Combine all the rest of the ingredients, and spread on top of the roast. 3 Seal foil securely and place in roasting pan. 4 Bake at 300 degrees F for 3-1/2 to 4 hours (meat should be so tender it falls apart). 5 Use 2 forks and shred roast while still warm. 6 For each serving, spoon meat on a hot flour tortilla. 7 Serve with guacamole and salsa and extra onions (opt).