Carnitas/Homemade Chipotle's Dinner

Carnitas

a couple of Tbsp. oil

4lbs. pork shoulder roast

1 onion, sliced

6 cloves garlic, minced or pressed

1 tsp. cumin, heaped a small amount

1/2 tsp. coriander, heaped a small amount

1 tsp. oregano

2 bay leaves

1 tsp. kosher salt

several grinds of black pepper

1 1/2 c. chicken broth

Sear the meat on all sides in few Tbsps. oil along with the sliced onion. Takes about 10-15 min.

Place everything in crock pot and add the remaining ingredients.

Cook on low for 7-10 hours or until meat is cooked through and shreddable.

Shred the meat.

Serve over Cilantro Lime Rice

Cilantro Lime Rice

(optional) soak rice in water for 10 min., drain before cooking

1 tsp. oil

1 cup of basmati rice

1 1/2 c. water (if you find that the rice is not as done as you'd like it to be then increase water to 2c.)

1/2 tsp. salt

juice of 1-2 limes

2-3 Tbsp. chopped, fresh cilantro

Heat oil. Saute rice in oil for a few minutes until the rice gets aromatic. Add the lime juice and saute another minute. Add the water and cook as you would normally cook rice. (I either use a pressure cooker or a rice cooker. If you use a pressure cooker you'll use less water and will add a Tbsp of oil to the cooking water. Consult your manual)

Fold in fresh, chopped cilantro.

We like to eat it with pinto or black beans, fajita veggies (sauteed onions and bell peppers in Lawry's fajita seasoning), lettuce, cheese, sour cream, guacamole.