Carnitas is my favorite Mexican dish. It's normally served with salsa, guacamole, and steamed tortillas. The pork should fall aparton your fork, and should have a robust pork flavor with just a hint of spices.
| 3 - 15 lbs | pork shoulder roast or pork loin roast |
| 3 tbl | olive oil |
| 3 - 5 | cloves garlic, minced |
| 1/2 tsp | chili powder |
| 2 | bay leaf |
| 1/4 tsp | oregano |
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Serve in tacos, burritos, or tostadas. For tacos, lightly fry some corn tortillas in canola oil, and serve with guacamoleand salsa made of chopped tomatoes, tomatillas, jalapenos, cilantro, and onion. No cheese or lettuce on these tacos.
Guacamole is made with fresh ripe avocados (no longer firm when you squeeze them). Cut the avocados in half lengthwise, twistto open. Pull out the pit. Using the largest spoon you have, scoop the the shell off. Mash in a bowl with a fork, add a clove ortwo of garlic diced very small, optionally a couple tablespoons of sour cream, and optionally a tablespoon or two of the salsaabove. If you cannot buy ripe avocados, get them firm and leave them on a window sill for a couple days. Like bananas, avocadosshould not be stored in a refrigerator.
To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, thenhit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cuttingboard, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and downrepeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.