I'm on a carnitas kick right now. I fell in love last Sept when I was in TX, and rekindled the romance when I was there over the holidays. Not soup, but here's how it goes according to the lady at Casa Garcia's:
3-5 lb pork butt, cut into 2" chunks
1/2 c orange juice
1/4 c lime juice
a few shakes of Adobo seasoning
several cloves of crushed garlic
Put the pork chunks into a heavy pot or cast iron skillet, then add everything else. Add water to just cover the pork. Bring to a boil, then lower heat and simmer uncovered for 2 hours. Crank up the heat to med-high and continue to cook, stirring occasionally, until the liquid has evaporated. You're left with the fat from the pork, which you will then use to brown the meat. Once it's all browned up, it's time to eat!
I could eat this every day. Or once a week, anyway.
3-5 lb pork butt, cut into 2" chunks
1/2 c orange juice
1/4 c lime juice
a few shakes of Adobo seasoning
several cloves of crushed garlic
Put the pork chunks into a heavy pot or cast iron skillet, then add everything else. Add water to just cover the pork. Bring to a boil, then lower heat and simmer uncovered for 2 hours. Crank up the heat to med-high and continue to cook, stirring occasionally, until the liquid has evaporated. You're left with the fat from the pork, which you will then use to brown the meat. Once it's all browned up, it's time to eat!
I could eat this every day. Or once a week, anyway.