Recipe: Chioptle's Carnitas

CARNITAS
From: Chef Ron Sedillo, Chipolte
Source: KXTV, News 10 Midday; October 30, 2003

4 to 5 pounds pork shoulder
1 large onion
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon fresh oregano
2 bay leaves
1 tablespoon juniper berries
2 cloves garlic

Place pork, onion, coriander, cumin, oregano, and bay leaves in a large pot. Add enough water to just cover meat. Cover the pan and bring to a boil. Reduce heat and simmer until meat pulls apart easily with a fork (three to four hours).

Place pork in a large roasting pan and bake, uncovered, in a 450 degree F oven until sizzling and brown (about 30 minutes).