Mama's Carnitas
"My husband loves to cook Mexican dishes. I'm more of an Italian-style cook, and the joke in our house is that I should leave all the Mexican cooking to him. However, this dish of mine turned out so amazing my husband fell in love! It's all in the meat. If you can get an all-natural pork shoulder, it really makes a difference. —Chelsea Wickman, Painesville, Ohio..."
INGREDIENTS
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3 garlic cloves, minced
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1 tablespoon minced fresh cilantro
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1/2 teaspoon pepper
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1/4 teaspoon cayenne pepper
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1 bone-in pork shoulder roast (5 to 7 pounds)
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1/2 cup unsweetened pineapple juice
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1/2 cup reduced-sodium soy sauce
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1/2 cup beef stock
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1/4 cup lime juice
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2 Anaheim peppers, seeded and diced
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16 flour tortillas (8 inches)
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1 cup creme fraiche or sour cream
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2 cups shredded Monterey Jack cheese
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