Carnitas

Hola mis Amigos. Como estas? Me llamo Jeremy. Hoy les voy a enseñar cómo hacer Carnitas. (Didn't know I knew Spanish did you folks? What can I say, I'm a Renaissance man.)

What you will need:

The Meat:

4lb Pork shoulder roast

The Rub:

3 teaspoons salt

3 teaspoon garlic powder

3 teaspoon ground cumin

1 ½ teaspoon dried oregano

1 ½ teaspoon ground coriander

¾ teaspoon ground cinnamon

The broth:

2 bay leaves

2 cups chicken broth (organic of course)

Preparation:

Cut the pork into 1 inch cubes (doesn’t need to be presise, you just want to get more of the rub onto more of the meat) and lay to the side.

Combine all the ingredients for the rub in a bowl and dump onto the meat a little at a time. Massaging the rub into the meat and coating all the pieces thoroughly.  If you don’t want to get your hands all nasty throw on a pair of rubber gloves.

Now get out your crockpot and place the 2 bay leaves in the bottom. Add the meat and chicken broth ( I like to add the broth at one of the sides so I don’t wash all the rub off the meat). Place crockpot on low and let it cook a minimum of 6 hours. Once the meat is done, take it out of the crockpot and place on a baking/cookie sheet. Turn your oven on broil at this time. Now get back over to the meat. Take 2 forks and begin pulling the pork apart until shredded.  Spread the pork out on the sheet in a thin layer and throw it on in the oven. Watch closely and take it out as soon as it starts to brown and caramelize. Congratulations you are now done. Throw this on some greens, rice (if that is on of your sanity items), or eat by itself; really can’t go wrong with this folks. I like to add some caramelized onions or peppers into the mix and top it with some hot sauce. Make it your own and enjoy.