Pork Carnitas
1 tsp salt
1 tsp black pepper
10 garlic cloves, peeled (I might have used more, I like garlic)
2 to 2 1/2 pounds sirloin pork roast or Boston butt pork roast, cut in cubes
1 cup chicken broth (I used turkey because that's what I found first in the freezer)
1 Tbs lime juice
Preheat the oven to 350.
In a Dutch oven or oven proof skillet, mix together the tomato paste, salt, pepper, garlic cloves, and pork cubes, then pour the broth over all and stir some more. Cover and put in the oven for 1 1/2 to 2 hours until the pork is very tender.
Cool and refrigerate overnight, then skim any solidified fat off. Let the pork sit out for 30 minutes to get up to room temperature, then cook in a large non-stick skillet over medium heat until most of the liquid is evaporated, 10-15 minutes. Remove from the heat and stir in the lime juice.
I served this on corn tortillas, with fresh salsa, chopped avocado, and a bit of shredded Cheddar cheese, with refried beans on the side. I think it would also be good if you took some of it and heated it with green salsa. that tomatilla stuff I love so much, making it into a pork verde of sorts.
