Thread: I'd like to give a shout out to Avocado!

Originally Posted by TJTJ

Both. because low fat pork is flavorless. but itll be good for a summer cut meal. I grew up on latin foods so if you got a wicked boild yuca recipe, hook it up!

Here is one way to go

Carnitas (twice-cooked Mexican pork)

3 pounds boneless pork
(I used 6 1" thick boneless sirloin chops)
1 tsp. chicken stock base
1 tsp. dried oregano
1 tsp. chili powder
1 tsp ground cumin
1 tsp. minced garlic
1 T. minced fresh cilantro
1 med. onion, peeled and quartered
Olive oil or bacon fat for browning

Place all ingredients except oil in a deep pot.
Add enough water to just cover pork.
Cover and cook 4-6 hours, until pork is extremely tender.
Let the pork cool in the liquid.
When pork is cool enough to handle pull it out of the pot and shred or chop up

Place oil in a large frying pan, (the real deal is a deep fryer), heat the oil to 350*. Deep fry the pork until brown and just crispy. Drain and sprinkle with some of the cooking water if meat is too dry. Not too much, we are making carnitas not soup.

OR the less fat method

Preheat oven to 400*. Mix pork with enough olive oil or melted bacon fat to coat evenly.

Spread in a layer in a large flat pan. I use the bottom of my broiler pan, lined with foil and place in 400* oven; roast about 20-30 minutes, turning occasionally,

Garnish with shredded cheese if desired and serve with guacamole ( the only way to fly with carnitas), salsa, sour cream, whatever you like.

Chow down.

OMG! I have to make this for supper tomorrow.

I'm a 'Zonie, Southern Arizona.

I did make carnitas yesterday. It turned out fucking awesome!

Whole wheat tortilla, green chili salsa, and avocado slices.