Yield: 4 servings. CARNITAS: 1-lb. pork butt, cut into 1"pieces 2 cups water 1 bay leaf 6 cloves garlic, peeled 1 small onion, peeled and chopped to taste, salt and pepper 8 small corn tortillas for garnish, chopped onion for garnish, chopped cilantro SALSA FOR CARNITAS: 1 small onion, peeled and chopped 10 pasilla chiles, cleaned and deveined 11/2 cups beef broth, divided 3 Tbsp. olive oil 2 cloves garlic, peeled For Carnitas: Place pork, water, bay leaf, garlic, onion, salt and pepper ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.