Title: Chile Carnitas
Categories: Meat
Yield: 4 Servings

1 tb Cayenne powder
1/4 ts Freshly ground black pepper
1/2 ts Ground cumin
1 tb Garlic powder
2 ts Cilantro
3/4 ts Salt
1 lb Boneless pork; trimmed and
-cut into 1-inch cubes.

From: "Goslowsky, George"

Date: Tue, 27 Aug 1996 16:40:29 -0500
Combine all spices and rub the pork cubes with the mixture. Let the meat
marinate at room temperature for an hour.

Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250 F, or
until the meat is crisp.

Serving Suggestions : Serve in a chafing dish with toothpicks accompanied
by Pico de Gallo Salsa, Guacamole for dipping, sour cream, chopped onions
and chopped cilantro together with flour tortillas and allow guest to
assemble their own burritos.

CHILE-HEADS DIGEST V3 #086

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.