CARNITAS WITH CALIFORNIA CLASSIC GUACAMOLE

CARNITAS WITH CALIFORNIA CLASSIC GUACAMOLE

CARNITAS WITH CALIFORNIA CLASSIC GUACAMOLE

Carnitas

4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible)

1 quart beef broth

2 cups chunky tomato salsa either prepared or homemade

water

salt

2 cups fresh tomato salsa either store bought or homemade

16-24 corn tortillas (you will double them up)

directions

In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa.  Add enough water to completely cover the meat.  Cover and bring to a boil.  Reduce heat to low and simmer, covered for 3 to 4 hours or until meat pulls apart easily.  Add salt to taste.

Preheat oven to 400 degrees.  Remove meat from liquid in pot and discard the liquid.  Spread the meat out in a roasting pan.  Break the meat into small chunks.  Roast meat for 15 minutes until brown and crispy. 

For store bought tortillas, heat them in a microwave.  Place them on a paper towel on the floor of the microwave.  Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer).  Microwave on high heat for 10 to 20 seconds.  If you do not have a tortilla warmer, keep them wrapped in a clean cloth towel.

To serve, double up the tortillas and place a few spoonfuls of the carnitas on them.  Top with salsa.  Serve with grated lettuce, shredded cheese, beans, and don't forget the California Classic Guacamole.

Note:  To add extra flavor to your refried beans, add salsa and cheddar cheese when warming the beans up and mix together well.

When I make the Carnitas, I immediately add extra salsa to the meat when I take it out of the oven.  It keeps the meat moist.

(for the California Classic Guacamole see dips)