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So,I put a pork butt in the pot with onion,coriander,cumin,oregano, a couple of pablano chilies, and a couple of bay leaves, covered it with chicken broth,brought it to a boil, cooked at a simmer til meat started to pull away from the bone. Then I transfered the meat to a roasting pan and baked at 450 for about 25 min. I got it nice and brown Ahhh carnitas. It is now all shredded and we will have it with warm soft corn tortillas, diced tomatoes,onions, cilantro, avocado sauce,shredded lettuce and some drunken beans...Straberry shortcake for dessert if we have room 
When I make this, I melt a stick and a half of butter in a casserole that will hold the shrimp without piling on top of each other, I sprinkle a good bit of garlic powder on the shrimp, the I really give it a heavy dose of freshly cracked black pepper, pour in maybe a 3/4 c. white wine a sprinkle of salt and go over it again with the black pepper..Stick it in the oven at 400 for about 12 min..or til the shrimp turn pink, remove and serve with lots of crusty warm french or italian bread and a green salad..Yummy...You can use several peppers as you like or just one, I do add more after removing from the oven, sometimes a little more butter and wine as my kids and DH love sopping up those pan juices with the bread.michen_122 said:
