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Full Online Book HomeLearning KitchenSouthwestern - Pork - Carnitas By Marleah
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Southwestern - Pork -  Carnitas By Marleah Post by :rodrabro Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1895

Click below to download : Southwestern - Pork - Carnitas By Marleah (Format : PDF)

Southwestern - Pork - Carnitas By Marleah

1 pork shoulder or butt, 5 to 6 lbs
5 cloves garlic
3 large carrots, chopped
2 large onions, chopped
1 t ground cumin
1 t coriander
1 t oregano
1 t chili powder
6 cups water

1-2 C green chili salsa
1 can (7 oz) diced green chilies
3 green onions, thinly sliced (incl. tops)
12 small warm flour or corn tortillas
Lettuce, tomatoes, cheese, salsa, sour cream, etc.

In a large pan, put all of the first group of ingredients. Bring to a boil over high heat. Cover, reduce heat and simmer until pork is tender when pierced (@3 hrs).

Preheat oven to 350.

Lift meat from broth and place in a 9x13 pan. Bake in 350 oven until meat is well-browned (@1 hr). Drain off all fat, discard bones and fat, shred meat. Combine meat with salsa, chilies and green onions. Reheat and serve with rice and taco toppings.
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Southwestern - Pork -  Chalupa Southwestern - Pork - Chalupa

Southwestern - Pork -  Chalupa
1 lb. pinto beans 3 lb. pork roast 7 cups water 1/2 cup chopped onion 2 cloves garlic, minced 1 Tbsp. salt 2 Tbsp. chili powder 1 Tbsp. cumin 1 tsp. oregano 2 jalapeno peppers, chopped fine tortilla chips Toppings: tomatoes, chopped avocados, chopped onions, chopped lettuce, shredded Monterey Jack cheese, grated picante sauce Put all ingredients except tortilla chips in crock pot or Dutch oven. Cover and simmer 5 hours or until roast falls apart and beans are tender. Uncover and cook 1/2 hour until desired thickness. Serve over tortilla chips and pass toppings.

Southwestern - Carnitas Southwestern - Carnitas

Southwestern - Carnitas
2 lbs. pork butt water 1/2 medium onion cut in half 1 large garlic clove 1 tsp. salt 1/4 tsp. dried oregano crushed 1/4 tsp. ground cumin salt or garlic salt Place meat in a 3 qt. saucepan. Add water to cover, then add onion halves, garlic clove, salt, oregano, and cumin. Bring to a boil reduce heat. Cover and simmer for 2 hours. Preheat oven to 350 degrees. Drain meat and put on rack in a baking pan. Sprinkle meat evenly with garlic salt or (salt). Bake for 45 minutes. While still warm, use 2 forks to shred meat. Serve