Posted on my blog today, also.... Javelina Carnitas With a Tomatillo Mole 2 lbs. Javelina, cut into 1" cubes 2 Tbsp Cooking oil 1 medium onion, diced 2 Jalapenos, diced 3 large garlic cloves 2 tsp salt 1/2 teaspoon dried leaf oregano, crushed 1/2 tsp ground cumin 1 tsp garlic salt 2 Tbsp flour 1 Beer 1/2 Cup Orange Juice Chicken Stock to cover meat Place meat in a 3-quart pot. Add water to cover, onion, garlic, Jalapeno, salt, oregano and cumin. Bring to a boil, reduce heat. Cover and simmer 2 hours and until meat is tender. Uncover and cook in high heat until water is gone. Add cooking oil. Fry meat until it turn's light brown. Sprinkle with garlic salt and flour. Fry additional 2 minutes stirring frequently. Serve with a Tomatillo Mole (recipe below) and a side of steamed white rice, make flour tortilla burritos and top with sour cream if desired. Tomatillo Mole 2 Lbs cooked Tomatillos (canned works well) 2 Cloves Garlic 1 Medium onion, diced 1 tsp Cumin, ground 1/4 cup Cilantro Chopped 2 Jalapenos, diced 1 tsp salt 2 Cups Chicken Stock 8 corn tortillas Place onions into a 2-quart saucepot, sauté until translucent, add Tomatillos, garlic, onion, cumin, jalapenos, salt, and chicken stock. Bring to a boil, reduce to a simmer and cook for 10 minutes to combine flavors. Cut tortillas into four pieces and add to Mole. Cook for an additional 5 minutes; blend with a hand blender, or in a food processor. Enjoy!