Friday, January 2, 2015

Pork Carnitas & Tomatillo Salsas

Pork Carnitas
  • pork butt
  • salt & pepper
  • 2 t. oregano
  • 1.5 t. chipotle chili powder
  • 1.5 t. cumin
  • 1 onion, quartered
  • 1 orange, quartered
  • juice of 1 lime
  • 5 cloves of garlic, minced
  • 1 jalapeno, rough chop
  • can of beer
  1. Trim the pork of excess fat. Season generously with salt & pepper. Rub with chili, cumin & oregano. Place in crock pot.
  2. Juice the orange into the crock pot, tuck the orange quarters into the pot as well as the remaining ingredients.
  3. Cook on low for 8-10 hours until the pork is fall-apart tender.
  4. Take the meat out of the crockpot and shred it into smaller chunks. Lay it out in a single layer on a baking sheet and broil until the meat is browned and crispy.
  5. Serve in tortillas with pico de gallo & various salsas.
Fresh Tomatillo-Avocado Salsa
  • 4 tomatillos
  • 1/4 white onion
  • 2 serrano peppers (I left the seeds in)
  • 1 garlic clove
  • handful of cilantro
  • juice of 1 lime
  • 2 avocados
  • salt to taste
  1. Peel the husks (skins? what do they call those things?) off the tomatillos. Rinse under warm water to get that sticky-waxy residue off.
  2. Rough chop all the ingredients, then blend it all together in a food processor. Salt or add additional lime juice to taste.
Roasted Tomatillo Salsa
  • 1-1.5 lbs. tomatillos, husked and rinsed
  • 2 serranos
  • 4 garlic cloves, still in peel
  • 1/2 white onion
  • 1/2 cup cilantro
  • lime to taste
  • salt to taste
  1. Cut tomatillos in half. Broil halved tomatillos, whole serranos & garlic until the skin is blistered and charred. Let cool. Remove seeds from serranos (or leave them in for a spicier salsa)
  2. Process with the remaining ingredients in a food processor. Done!

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