Carnitas
Shredded Pork Tacos
2 LBS center-cut pork loin roast
Salt & black pepper to taste
3/4 tsp. chili powder
1 TBS onion powder
1/4 tsp. cumin
1/2 tsp. garlic powder
2 TBS vegetable oil
5 C water
Rinse pork loin roast and place on a cutting board. Cut meat into large pieces, trimming fat if desired. Add vegetable oil to a large cooking pot; heat over medium-high. Add pork; cook until the meat is seared on all sides. Add the water and seasonings; stir and cover. Allow mixture to come to a boil; cook over medium-high for about forty-five minutes to one hour, stirring occasionally. When liquid is reduced by half, lower heat to medium-low and slow-cook mixture for another forty-five minutes with pot lid slightly open. If liquid evaporates too quickly, add more water as necessary. When pork begins to fall apart, use a fork or spatula to break it into shreds.
Suggestion: Use meat as a filling for tortillas with other condiments such as guacamole, lettuce, onion, sour cream, tomatoes or sliced avocado with salsa.
*Carnitas images (C)2018 Shenanchie O'Toole. Click on image to view larger size in a new window.
Related Link:
Food Fare Culinary Collection: Mexican Cantina
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