Carnitas and Tomatillo Salsa

 After spending countless in the hours in the kitchen for the past few weeks on the nights I cook I was so elated to find my dear husband had found me a quick, few ingredient (You’ll love this, Shellie!) recipe. It was hands down the most simple dish I’ve made in quite some time. I even managed to get some laundry done started.

Real talk, y’all…slicing the meat into strips was the most difficult part. It’s safe to say I thought and/or mumbled a curse word or 12 in the process. Please forgive me. Simply put-throw 3lb of roast in a pot with a cup of orange juice, three cups of water, and 2 t of salt. Simmer for two hours. Boil rapidly for 30-45 minutes until the juices are gone. The end. You’re welcome.

Photo on the left is midway through the rapid boil. The finished product of the carnitas is pictured above on the right. 

 Enter:tomatillo salsa. 7 tomatillos, 1/2 bunch cilantro, 1 avocado, lime and salt to taste, 3 Serrano’s. Ninja the goodness and all is well and right in the world. The original recipe called for papao leaves but I was not about to go searching for them so I subbed cilantro.

I’m in this new phase of dumping cans of beans in with some Rotel and a little broth of whatever meat we’re having with them. I put in about 2/3 c. of the water/beef/OJ stock for flavor and K demolished a bowl of “soup.” 
Lettuce, tomato, onion for garnish

 Voila!
Between prepping all the food and slicing the meat this could all be made in half an hour, excluding the time you’re simmering the beef.


Carnitas (adapted from Diana Kennedy)
Ingredients:
3 pounds of pork butt, with plenty of fat
1 cup of orange juice
3 cups of water
2 teaspoons of salt

Method:
1. Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).


Salsa Verde with Papalo
Ingredients:
2 cups of chopped tomatillos
1 avocado, peeled and chopped
3 serrano peppers, stems removed and chopped
4 cloves of garlic, chopped
Juice from 1/2 lime
2 tablespoons of papao leaves, chopped
Salt to taste

Method:
Throw all ingredients in the blender and mix well.
Makes about 2 cups
Serve over pork, chicken, tacos, beans or with chips.

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