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Classic Carnitas

* 1 pork roast, shoulder or butt, 4-5 lbs
* 1 medium yellow onion, sliced
* 4 cloves garlic, whole
* 3 Tbsp kosher salt
* 2 Tbsp olive oil
* freshly ground pepper
* 2 medium yellow onions, minced
* 4 serrano chiles, seeded and chopped
* 1 cup whole milk
* 24 fresh corn tortillas, 6 inches in diameter
* 3 limes, sliced into thin wedges
* salsa

# Place the meat in a large pot with enough water to cover. Add the onion, garlic, and 2 tablespoons of the salt. Bring to a boil. Cook at a low boil over medium heat for 3-4 hours, until the meat pulls apart easily. [Can also use slow cooker: 1-2 hours on high, then 6-8 hours on low.]

# Remove meat from the pot, reserving 1 1/2 cups of the cooking liquid. Let the meat cool slightly and shred it. If some of the meat does not shred with the grain, chop it into small pieces.

# In another large pot, saute the minced onion and the chopped chile in the olive oil, and season with the remaining salt and pepper. When the onion is soft, about 3-4 minutes, add the meat and the 1 1/2 cups of broth. Cook and stir over medium-high heat until the juices have been absorbed, about 15 minutes.

# Preheat oven to 350°F. Spread the shredded meat evenly in a 13 x 9-inch baking pan, and slowly pour the milk over the meat. Bake for 45 minutes, stirring every 10-15 minutes as the meat browns.

To serve, spoon meat into fresh corn tortillas. Garnish with lime wedges and salsa.

Fiesta Mexicali book, p. 66