Carnitas (Authentic)

• 4 lbs boneless pork shoulder
• 2 (16 ounce) cans chicken broth
• 5 -6 garlic cloves, grounded in a mortar
• 1 tablespoon cumin seed, ground in a mortar
• 2 onions, quartered
• 1/2 bunch cilantro

1. Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
2. Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
3. Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
4. Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
5. Bake in the oven at 450u0b0F for about 20 minutes or until the meat is brown and crispy.
6. Heat (or make homemade) corn tortillas, serve with desired toppings.
7. (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).

pork shoulder, chicken broth, garlic, cumin, onions, cilantro

Taken from www.food.com/recipe/carnitas-authentic-127058 (may not work)