Braised Pork Carnitas
While this dish has a long cooking time, most of it is unsupervised. Long slow cooking and braising in the oven results in very tender pork that is augmented by condiments and rolled into Tortillas for a delicious Mexican main dish. The 5.5 Quart Round Doufeu has a double life, one for cooking the Carnitas, and secondly using the recessed lid to warm the Tortillas for serving.
Serves 6 to 8
Ingredients – For the Carnitas:
1 large onion peeled and cut into thick slices
4 cloves of garlic, peeled and smashed with the side of a knife
One bone-in pork shoulder or butt (4 to 5 pounds)
4 cups (about) low sodium chicken broth
1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons dried oregano leaves
3 canned chipotle chilies in adobo sauce (use more or less sauce according to the degree of heat you want)
2 bay leaves
For Serving –
8 – 8” floured tortillas
Salsa (your choice)
Cubes of ripe avocado
Chopped cilantro (if desired)
Mild green chilies chopped (to taste)
Pickled jalapenos chopped (to taste)
Monterey Jack Cheese (if desired)
Place all ingredients into the 5.5 Quart Round Doufeu.
Add enough spring water, just to cover meat.
Place on stovetop over medium high heat, cover the pan and bring to a boil.
Reduce heat and simmer until meat falls away from the bone (approximately 3 to 4 hours).
Remove meat from the pan to a platter and preheat oven to 450° F.
Pour off the broth and reserve if desired.
Broth can be refrigerated [After refrigeration remove any surface fat.] – It can even be frozen to be used later in soups and stews.
Return the meat to the Doufeu and place it uncovered in a preheated 450° F oven and bake until the pork is browned.
Meanwhile, reserve the now cooled top of the Doufeu and place 8 Tortillas in the indentation of the cover.
Wrap with foil and place in the oven for the last 15 minutes of cooking to heat.
Shred the pork coarsely using two sturdy forks, discarding any fat.
Heap ingredients into Tortillas and serve.