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2 lb Pork butt w/fat; (fat rules to quote Emeril!) cut into 1 1/2" cubes
2 c Water
3 tb Chile Caribe
1 1/2 ts Kosher salt
5 Cloves garlic; roasted, peeled, and chopped
1/2 c Chopped onion
1 ts Anise seed
1 Stick canela; (or cinnamon)
1 tb Mexican Oregano
Place pork, water, Chile Caribe, salt, garlic, and onion in a heavy pot.
(COPPER is the best like the one for making candy in) Bring to a slow
Roast spices and oregano in a dry saucepan over medium heat until fragrant,
you know when you start sneezing!
Add this to the pork and simmer on low for 1 1/2 to 2 hours until tender.
Increase the heat until all liquid is gone. Reduce heat a little and
continue cooking and stirring until the cubes of meat are a rich mahogany
Let the Carnitas cool.
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