Instructions: Place all carnitas ingredients in a large, heavy-bottomed, high-sided saucepan and cook slowly over medium-low heat for about 1 hour, until the pork is very tender. With slotted spoon remove pork and refrigerate.

Refrigerate broth until fat solidifies. Melt 2 tablespoons of this fat in heavy skillet. Add pork and fry for 5 to 7 minutes until browned. Set aside and cool. (Spicy broth may be used for a soup base.)

Makes enough for about
20 medium tamales.

Carnitas are small pieces of refried seasoned pork. They give these tamales a flavor-intense filling.

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