ATK carnitas

Kinda funny that ATK is showing how to make "pork tostadas", really just carnitas. But the recipe looks pretty good anyhow. They call it "Tinga"

2 lbs. boneless pork butt/pork shoulder, cut into 1" cubes

1 tsp table salt

1 onion, cut into 4 pieces

1 bay leaf

2 sprigs thyme

3 garlic cloves

Sauce

2 tbsp olive oil

1 small onion, diced

1/2 tsp dried oregano

2 cloves garlic, minced

1 tbsp dried chipotle powder

1 14oz can tomato sauce

1 cup pork braising liquid (reserved from pork)

2 bay leaves

Garnishes

Lime wedges

Queso fresco

Avocado, diced

Cilantro

In a large pot, add 6 cups cold water, onion, 2 sprig thyme, 3 garlic cloves.

Bring to simmer, then cover, and simmer over medium-low for about 1.25 to 1.5 hours, or until pork starts to shred.

Drain, reserving 1 cup of cooking liquid.

Remove garlic, onion, thyme.

Shred pork (it's easy using a potato masher).

In a 12" skillet, heat olive oil. Add onion, oregano and pork, and fry for 7-10 minutes,

Fry over high heat for 7-10 minutes, until edges of pork are crisp.

To finish pork, add garlic & chipotle powder, cook stirring for 1 minute.

Add tomato sauce, braising liquid, and bay leaf

Cook until sauce reduces, 7-10 minutes.

To fry tortillas, heat 1 cup oil in skillet to 350F

Fry corn tortillas for a minute or two per side. Set aside on towel to drain.

Garnish with diced avocado, cilanto, queso fresco, and lime wedges