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Reviews Date of last review
Sat July 14, 2007
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 2 pounds lean pork
shoulder -- cut into 2-inch
6 small tomatillos, whole --
cut into quarters
1 large white onion -- cut
into large dice
1 large anaheim chili
pepper -- cut into strips
1 large green bell pepper --
cut into strips
1 can beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
4 cloves garlic -- crushed
and finely minced
4 tablespoons olive oil -- for
1 cup water -- as needed
1/2 teaspoon salt and
pepper -- to taste 1
teaspoon dried oregano
2 tablespoons olive oil -- or
lard for final browning
1 tablespoon apple cider

How To Prepare: Toss pork cubes with all
seasonings and let sit at
room temp for 15 minutes.
Heat 4T oil in a large pot
until almost smoking and
add pork. Brown, stirring
every few minutes, until
browned all over very well.
Add vegetables and stir
around for 5 minutes then
add broth, vinegar, and
water. If this does not cover
the meat, add enough water
OR broth to just cover.
Cover with a tight fitting lid,
bring to a boil then simmer
for about an hour on very
low heat. After that, there
are 2 choices - for a more
'stew like' consistancy, stop
here. For classic carnitas
(served in lettuce leaves or
low- carb tortillas) remove
lid and raise heat. Let most
of the liquid cook off then
add the final 2T olive oil.
Still over high heat, cook,
stiring constantly, until the
pork forms a crisp browned
coating (not long- about 5-7
minutes). Serve pork cubes
and caramelized
vegetables inlow-carb
tortillas or in crisp lettuce
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 49g carbs total
Effort (Easy, Average, Difficult): Easy

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