Roasted Carnitas

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 1/2 lbs lamb shoulder (cut in chunks)
• 2 cups salsa verde (canned or homemade)
• 1 onion, finely chopped
• 2 cups chicken stock
• 1 cup beef stock
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon oregano
• 1/2 cup cilantro (chopped)
• 4 jalapenos (roasted, peeled, and chopped)
• 1/2 orange (cut in thirds)
• salt

Recipe

• 1 trim the excess fat from the roast. put the meat in a large casserole or dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, jalapenos, orange chunks, and oregano. bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 1 hour.
• 2 preheat oven to 400°f
• 3 remove meat from liquid in pot and put the meat into a roasting pan. remove the orange chunks and discard. roast meat for 15 to 20 minutes until parts are brown and crispy.
• 4 while the meat is roasting, skim and discard fat from liquid in the casserole pan. boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
• 5 return the meat to the dutch oven. stir in chopped cilantro. season with salt.