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The finished carnitas. |
Ingredientes:
- 4lbs pork shoulder
- 3 hot green chilis - roughly chopped
- 1 whole head of garlic - roughly chopped
- 1 small onion - diced
- 1 bunch Cilantro - chopped
- Cayenne pepper - to taste
- 5-6 tsp cumin
- 4 bay leaves
- 2 Cinnamon sticks
- 2-3 tsp star anise powder
- Salt
- Cracked black pepper - to taste
- White wine vinegar
Direcciones:
- Preheat your oven to about 325 F
- Cube the pork shoulder and brown it in a very hot cast iron pan with canola or peanut oil. Make sure it is very nice and crispy brown all over by turning it with tongs.
- Once fully browned, add water until the meat is just about covered but not quite. (Make sure and use very hot or boiling water, lest you crack your cast iron!)
- Then add all the rest of your ingredients (except the vinegar) and put the whole thing in the oven.
- Give it a gentle stir every 30-40 minutes.
- Continue to cook until the water has completely evaporated and the edges of the meat are just a little crispy.
- Remove from the oven and stir it well to get the meat completely coated in the remaining goodness in the pan. Add a splash of the vinegar.
- Let it cool until you can handle it with your bare fingers and then pull the meat apart.
- Serve and enjoy with a delicious home-made margarita (perhaps a recipe on this sometime in the future...)
However the teriyaki pineapple tacos, I have written down
here.
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Browning the pork. |
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Bake time. |
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Turning the pork. |
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If you want good Mexican food in Brisbane, you must make it. Even the tortillas. |
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Pineapple Teriyaki Fish & Homemade Carnita Tacos |
Chef: the bf.
Recipe on a 1-10 scale: 10!
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It wouldn't be a fiesta without them. |
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