Carnitas

5 - 7 lbs pork shoulder
1 bay leaf
1 tsp fresh ground pepper
½ tsp salt
4 cloves garlic, minced
1 cup broth

Put the meat in a big pot. Add the rest of the ingredients.
Cover, let cook in low heat for 2 to 3 hours. Uncover,
raise the heat to medium, until the liquid evaporated and
turning the meat once, until golden brown.

Separate the meat in chunks, shredded or cut in cubes. Serve
with Spanish rice and refried beans.

Enjoy “Buen Apetito”

* Save leftover carnitas, Spanish rice, refried beans and guacamole for the next day burritos. “Muy delicioso”

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