Perfect Carnitas With Cumin Seed Slaw

Perfect Carnitas With 

Cumin Seed Slaw

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Carnitas  Serves 6
Ingredients:
2 T. coarse salt
1 T. freshly ground pepper
2 T. ground cumin
2 T. dried oregano
4 lbs. boneless pork shoulder, cut into 4 or 5 pieces 1 head garlic, sliced in   
      half crosswise.
1 medium onion, peeled and sliced in half

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Directions:

For the Carnitas, combine salt, pepper, cumin and oregano and sprinkle all over the pork. Cover and marinate pork in refrigerator for at least 2 hours or overnight. Preheat oven to 350 degrees. Lay pork pieces in a flat, ovenproof glass baking dish and top with garlic and onion. Cover tightly with foil and bake for 1 1/2 hours. Remove foil, reduce heat to 300 degrees and bake for another 30 minutes. Turn pork over and bake for 30 minutes until pork shreds easily. Cool pork enough to be able to handle. Shred pork, discarding fat bits, onions and garlic. You will need 3 cups shredded pork for this recipe. Any leftover can be frozen for another time.

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Cumin Seed Slaw
Ingredients:
1 1/2 lbs. cabbage, shredded 1/2 cup finely shredded carrot 1/2 cup sugar
1/2 cup cider vinegar
1 tsp. salt
1/2 tsp. toasted cumin seeds

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Directions:

In a large bowl, combine the cabbage and carrot; set aside. In a small saucepan, combine the sugar, vinegar, salt and cumin seeds; bring to a boil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.