Braised Pork Carnitas
Created for the 6 qt. doufeu
Serves 6 - 8
While this dish has a long cooking time, most of it is unsupervised. 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 doufeu has a double life: one for cooking the carnitas, and a second using the recessed lid to warm the tortillas for serving. Ingredients: Carnitas
- 1 large onion, peeled and cut into thick slices
- 4 cloves garlic, peeled and smashed with the side of a knife
- 1 bone-in pork shoulder or butt (4 to 5 pounds)
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons dried oregano leaves
- 3 canned chipotle chillies in adobo sauce (or according to taste)
- 2 bay leaves
- 8 (8-inch) flour tortillas
- 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 doufeu. Add enough water to cover the meat. Place on the stovetop over medium-high heat, cover the pan and bring to a boil. Reduce heat and simmer until meat falls away from the bone (about 3 to 4 hours).
Remove meat 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 and used later in soups and stews.)
Return the meat to the doufeu and placed it in the oven, uncovered. Bake until the pork is browned.
Meanwhile, place 8 tortillas into the cooled lid of the doufeu. Wrap with foil and place in the oven for the last 15 minutes of cooking.
Shred the pork coarsely with two sturdy forks, discarding any fat. Heap ingredients into tortillas and serve.