carnitas

I've preparing for a busy Fall so I have been trying out things that I can make in larger batches and freeze, and I have also been on a taco kick (been buying whole chickens, grinding up the meat for tacos and freezing the raw meat in small portions, rendering the fat for something delicious in the future and making stock to have on hand). The weeks of my farmer's market are numbered, so I bought a bone-in pork shoulder (just over 3lbs) and made carnitas.

I seared the meat on both sides, which had been salted a couple of hours before, in bacon grease. I then ground up one dried ancho chili with a tablespoon or so of cumin, and added that, two bay leaves, a stick of cinnamon, a quartered onion, five or six cloves of sliced garlic, and five dried cayenne peppers to the pot. I then added enough water to cover and a pinch of salt. This I cooked in the oven at 325ºF (160ºC) for about four hours (I removed the cinnamon halfwat through as it was pungent and didn't want it do dominate; this worked well). Here was the result:

 I removed the meat and strained the liquid; then shredded the pork.

Once shredded, the meat was tossed with the braising liquid and pout back in the oven for a few minutes. The carnitas were delicious with diced onion, cilantro and jalapenos; I forgot to add lime, but I think that this would have brightened the flavor a bit.