Carnitas

Summary

Ingredients

• 1 kg boneless pork shoulder or neck
• 1 large vegetable onion (s)
• 1 ½ tablespoon oregano
• 3 bay leaves
• 1 tablespoon ground cumin
• 3 large clove (s) garlic
• 1 tablespoon sugar, brown
• 1 tablespoon salt
• 2 chilli pepper (s)
• 1 tablespoon coriander seeds
• vegetable broth

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Instructions

1. Put all ingredients in a saucepan and fill with vegetable stock until the meat is covered. Bring the meat in the broth to the boil and let it simmer on a low flame for 3 hours. Turn once in between.
2. At the end of the cooking time, the meat should be very tender and almost falling apart. Lift the meat out of the broth and cut into pieces with two forks.
3. Grill the pieces in the oven until they are brown and crispy or fry them in the pan.
4. Serve the carnitas in the classic way on a tortilla with lettuce, tomatoes and avocado. Or fill it into a sandwich and top it with nachos and hot sauce as you like. Or combine with black rice. Or, or, or,
5. Leftovers can be kept in the fridge for a few days or can be frozen and fried in a pan until crispy.

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