Recipe - Mexican-Style Shredded Pork

1 2pound boneless pork
shoulder
1 lg Onion; quartered
8 Cloves garlic; minced
2 teaspoon Gound coriander
2 teaspoon Gound cumin
2 teaspoon Dried oregano; crushed
4 Bay leaves
2 (up to)
4 Fresh jalapeno peppers;
finely chopped (1 One half cup)

From: Suzanne O'Dowd suzanne@DALLAS.NET

Date: Tue, 13 Aug 1996 12:52:06 0500
Pork prepared this way is called carnitas. Its used mostly for tacos and
tostados.

Preparation time: 20 minutes, Cooking Time: 2 One half hours

In a large saucepan combine pork and enough water (about 4 cups) to nearly
cover pork. Add remaining ingredients and 1 teaspoon salt. Bring to boil,
reduce heat. Cover and simmer for 2 1/23 One half hours or until very tender.
Remove meat from liquid. Strain liquid through a cheeseclothlined
colander, reserving liquid. Shred pork discarding any fat. Return meat to
saucepan, add enough reserved liquid to moisten. Cook until heated through,
drain before serving. Makes about 14 ounces of meat ( about 3 cups).

Pork Tostadas: Prepare Mexicanstyle pork as directed. Combine 2 cups
shredded lettuce and 1 large avocado halved, seeded, and cubed, set aside.

In a heavy skillet heat about One fourth cup cooking oil. Fry 8 flour tortillas,
one at a time, in hot oil about 30 seconds on each side or until crisp and
golden brown. Drain on papper towels. Keep tortillas warm in a 300 degree
oven while frying remaining ones. Toss pork with One half cup taco sauce.

Heat one 16ounce can refried beans. To serve, place tortillas on plates.
Spread some of the beans onto each tortilla. Top with the lettuce mixture,
pork mixture, 8 quartered cherry tomatoes, and 1 cup shredded cheddar or
Monterey Jack cheese ( 4 ounces). Makes 8 servings. Suzanne in Dallas

EATL Digest 12 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.