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Wednesday, April 8, 2015

Juicy, Flavorful Carnitas (no Lard)

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

  • 8 lbs lamb shoulder
  • 2 onions (diced)
  • 1/2 lb of finely chopped cilantro (1 bunch)
  • 3 (12 ounce) bottles beer (corona light or whatever is in the fridge)
  • 1 cup orange juice
  • 4 tablespoons bouillon (better than bouillon beef)
  • 2 tablespoons ground coriander
  • 2 tablespoons ground oregano
  • 2 tablespoons ground thyme
  • 1 tablespoon cooking oil

Recipe

  • 1 trim large chunks of fat from the lamb shoulder, but leave some fat on for flavor.
  • 2 cut lamb shoulder into large chunks. i usually cut them to about half the size of my fist.
  • 3 in a large pot, add the oil to the bottom of the pan and brown the lamb. add in the ground herbs while browning the lamb.
  • 4 once lamb is browned, add the first bottle of beer. using a wooden or silicone spoon, scrape the bottom of the pot to loosen the delicious browned bits.
  • 5 add the remaining ingredients to the pot(reserve half of the cilantro for later), cover and slow cook for 3-4 hours on low heat or until lamb is tender and falling apart.
  • 6 preheat oven to 350 degrees.
  • 7 remove lamb from pot and place into a foil-lined, large baking pan. do not discard the liquid stock.
  • 8 turn the pot with the liquid stock to high heat to reduce the amount of liquid.
  • 9 using two forks, shred the lamb in the pan completely.
  • 10 add in reserve cilantro.
  • 11 pour enough of the liquid stock into the pan to halfway cover the lamb. return pot to heat. place lamb in oven.
  • 12 check lamb every 15 minutes or so, turning gently and adding liquid stock until all the stock has been used.
  • 13 remove lamb from oven when there is almost no liquid left in the pan.
  • 14 serve and enjoy!

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