Cut pork butt in large chunks. Add other ingredients plus 2 quarts of water, or enough to cover the pork. Cover the pan and bring to boil on high heat. Reduce heat and simmer until meat pulls apart easily with fork (2-3 hours).
Remove pork from broth with slotted spoon and place in a baking pan. Let stand until cool. Bake pork, uncovered in a 450 F oven until lightly browned and sizzling (about 20 minutes).
- 1 pork roast
- 1 ½ quarts chicken stock
1 large onion, quartered
1 T. coriander
1 T. cumin
2 t. oregano
4 canned chipotle chilies in adobo sauce
2 T. sauce from canned chilies
2 bay leaves
- Notes from Laura: I love, love, love carnitas! They're SO
yummy - and I'm not even much of a meat person. The way to serve
carnitas is with hot fresh tortillas, pico de gallo, guacamole, and a little
shredded cheddar jack cheese. *droooool*