Thursday, June 19, 2008

Tonights Dinner

Carnitas (Mexican Roast Pork Shoulder)

Here's my Recipe:

A 7 to 8 pound pork shoulder roast with bone
Juice of 1 lemon
1/2 of a 5 1/2-oz. package Adobo mix (dry)
1/2 cup oil

3 garlic cloves, minced

Make a paste with the Adobo powder, oil and garlic. Set aside.

Rinse and pat dry roast. Wash with lemon juice. Poke holes in meat and then cover with adobo paste. Place in roasting pan. (Rack is not necessary.) Put water in the bottom of the pan to about 1 1/2 inches. Cover tightly with foil. Bake at 350 degrees F. for 4 hours. Check the water level once every hour, adding more water as necessary.

At the end of the 4 hours, turn oven temperature down to 250 - 275 degrees F. and roast for 2 hours. Check again once an hour to make sure there is still water in the pan.

When done, pull off large pieces (it will basically fall apart), and place inside hot tortillas.

1 comment:

Sarah said...

I am going to have to try that recipe. Never have had good luck making my own carnitas and I LOVE it.