Carnitas

I made pork carnitas today. Or something like unto it.

Well, okay, actually, I started it last night at 10:00 p.m., then let it cook until 12:30 a.m., turned it off, went to bed, fired it back up this morning, finished cooking it, and ate it this evening.

First time I've ever made it. And I'm not sure I even made it right since I didn't follow a recipe. Here's what I did:

3 lbs pork tenderloin
1 medium onion, chopped
2 cups of salsa verde
7 oz of chopped green chilis
2 cups of water

Brown the pork tenderloin in a 2 quart pot until it's a warm, caramelly color. Remove the 'loin from the pot and let it rest on a plate for a few minutes. Add the onions to the pot and saute until slightly soft. Return the 'loin and any drippings back into the pot. Add the salsa verde, chilis, and water. Bring to a boil, then turn down to medium heat. Cover and let the meat and liquid cook for an hour and a half, turning meat occasionally. Turn heat to low and let it simmer for about four hours, reducing the liquid down to about half of its original volume. Remove the meat from the liquid and shred it using two forks. Return the meat to the pot and let it cook on low for another hour or so.

Serve with rice, mixed with 1/2 cup of salsa verde and some sour cream. It's also great in burritos. (Sorry there are no pictures. No working camera at the moment.)