Pork Caranitas

[affreca]

Well, recipe experiment time again. This time I'm clearing out freezer space so I can kill some wool moths that seem to have made it to my roving bin. I should also try to turn the tomatoes into sauce, but that's Lawnchair's job (I hate the smell of boiling tomatoes).

2 teaspoon salt
2 teaspoon garlic powder
2 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander (or as much as you have in the spice cabinet)
1/2 teaspoon ground cinnamon (and then despair when you declare that you've run out of cinnamon and learn about the giant 1 pound jar that someone has hidden in the high shelf)
1 (7 pound) bone in picnic pork shoulder
1 4 oz can of chipotle peppers in adobo sauce
juice of 1 clementine

Mix spices and rub over roast. Stuff into crock (if you can, next time I will not buy this large of a pork roast), and refrigerate until ready to cook. Cook on low until meat falls apart, approximately 10 hrs. Remove meat and shred.

To make burritos, fry up your portion and small amount of cut onion in a skillet for approximately 2 minutes (you're looking to make a bit of crispyness). Place in warmed tortilla with whatever other fixings you want (I used avacado and queso fresco). Probably would also be good over a rice bowl.

Comments

[curiouswombat]

That sounds really good.

[affreca]

Thanks. I made some changes (I posted the recipe before I completed cooking), and it turned out pretty good. I think I'm going to be eating on it for a while. You end up with a lot of cooking liquid that comes out of the meat. My plan for it is to skim off the fat and use the rest as the base for a batch of chili.