Carnitas (authentic)

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 4 lbs boneless lamb shoulder
• 2 (16 ounce) cans chicken broth
• 5 -6 garlic cloves, grounded in a mortar
• 1 tablespoon cumin seed, ground in a mortar
• 2 onions, quartered
• 1/2 bunch cilantro

Recipe

• 1 cut lamb meat into chunks and discard the big pieces of fat. (i leave some fat as it adds flavor).
• 2 add lamb chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. if necessary, add water so that the meat is covered.
• 3 bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (be careful not to shred meat, needs to stay in chunks).
• 4 remove the meat carefully from pot and place in a roasting pan. discard onion and broth. break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
• 5 bake in the oven at 450°f for about 20 minutes or until the meat is brown and crispy.
• 6 heat (or make homemade) corn tortillas, serve with desired toppings.
• 7 (you may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. you can add salt and pepper if you like too, i use nature's seasonings, personal preference).