Becky's Sweet Pork

From the kitchen of: Becky Flinders
Serves: 6
Rating: **

carnitas fried pork from Costco (see picture at bottom)
1-2 cans chicken broth
1 C packed brown sugar
1 T minced garlic
1/4 C minced onion (I actually use the dried stuff, but fresh works well too)
1 tsp cumin


cook pork as per directions on package
shred pork and put in large saucepan or crock pot.

Add all other ingredients and simmer for at least 3-4 hours, stirring occasionally. As for the chicken broth, I use 1 C when making chimichungas, or 2 C when making salads because I like it with a little more juice then.

For the chimichungas: take an uncooked tortilla (also from Costco) and put about 1/2 C of the hot meat filling in it. Fold the two sides over and roll, keeping it closed with a toothpick to fry it...that's right...you deep fry it in about 1 inch of oil so it gets all crispy and crunchy! Yum! Turn it when the bottom is brown to cook both sides. Top with all the toppings you want: lettuce, cheese, sour cream, tomatoes, salsa, olives, green onions, etc. I like to serve them with some homemade spanish rice (recipe another time) and black beans.

For the salad: (sorry, no picture), cook the tortilla as per directions on package, and layer the hot meat filling and everything else on top including your rice and beans and a lot more lettuce than with the chimichungas. It's just a little healthier with the same amazingly good taste though.