CARNITAS
3 to 4 lb. pork shoulder roast
1 large onion
1 bunch cilantro
1 bay leaf
2 oz. oil or lard
6 peppercorns
salt
1 tsp. cumin
Place pork in large pot; cover with water. Add salt to
taste, bay leaf, cumin and trimmings from skinned onion. Boil approximately 2 hours or until meat falls from bones. Remove pork; let cool. This can be done a day in advance. Break pork into bite-size pieces, by hand and knife. Fry pork with oil in large heavy skillet until browned, even partially burned. Add chopped onion and saute until tender. Add chopped cilantro and serve as is or in tacos or burritos.
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