I tend to not like Mexican food unless it is really good, authentic Mexican or homemade. I have eaten at so many awful Mexican restaurants in the past, that I am very particular about it. I have always enjoyed making Carnitas, which is perfect for a Sunday night dinner since they slow cook all day and make your apartment smell like heaven.
I received this recipe from my co-worker Julita, who is an awesome cook!
Carnitas
Recipe Ingredients:
1 4-5 pound lean boneless pork loin roast, with fat trimmed off
1 cup salsa verde (I like La Victoria brand, comes in a bottle)
1 large onion, chopped
4 cloves garlic, crushed
1 tbsp seasoned salt
2 tsp ground black pepper
1 4-5 pound lean boneless pork loin roast, with fat trimmed off
1 cup salsa verde (I like La Victoria brand, comes in a bottle)
1 large onion, chopped
4 cloves garlic, crushed
1 tbsp seasoned salt
2 tsp ground black pepper
1 small can chipotle peppers in adobo sauce
1/2 cup fire roasted chile peppers
Recipe Instructions:
Place pork roast in 3 qt. pyrex dish. Make slits in roast with a knife, and rub garlic into the slits and all over roast. Sprinkle the roast with the seasoned salt and pepper, rubbing it in well all over. Cover with salsa verde and onions. Put chipotle chiles around sides of roast. Cover the dish with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender. Remove roast from oven. Cool until you can touch the meat comfortably. Skim fat off pan juices. Using two forks, shred the pork. Discard any extra fat. When all meat is shredded, mix the pan juices thoroughly into the pork. Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 10-20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.
Place pork roast in 3 qt. pyrex dish. Make slits in roast with a knife, and rub garlic into the slits and all over roast. Sprinkle the roast with the seasoned salt and pepper, rubbing it in well all over. Cover with salsa verde and onions. Put chipotle chiles around sides of roast. Cover the dish with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender. Remove roast from oven. Cool until you can touch the meat comfortably. Skim fat off pan juices. Using two forks, shred the pork. Discard any extra fat. When all meat is shredded, mix the pan juices thoroughly into the pork. Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 10-20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.
They should look like this:
Serve with tortillas (corn or flour, I prefer flour), shredded cheese (Muenster or cheddar jack), lime juice, and cilantro.
The finished product!! (salivating!!)
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