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I know my last dish was also a carnitas recipe, but in spite of the minor duplication in dishes this latest entry is vastly different from the previous dish. My mom (Nana) will soon be out for the summer to hang with my three crazy boys and that means this single dad is going to be doing quite a bit of cooking. And, the one thing Nana always asks for is Mexican food. Not quite sure why being that she lives in Houston, but who I am to question. When free daycare is being provided my motto is always, 'what Nana wants is what Nana gets'. The one thing I love about this Salsa Verde Carnitas dish aside from its simplicity is the fact that you can save it for sandwiches or even serve these carnitas over rice. Either way you and your family will love the results.
What'cha Need:
- 3.5lbs of boneless pork loin (I rub this down with a mix of cumin, salt, pepper and Cajun seasoning)
- 12oz of salsa Verde tomatillo sauce
2 red onions diced (I always buy these pre-chopped - you pay more, but the time saved is worth it)
- 4 cloves of garlic, peeled and chopped (powder works fine)
- 1 cup chicken stock
- 1 jalapeno pepper, diced fine (you can also use green chiles)
- 2 limes (just the juice)
- Salsa
- Sour cream
- Re-fried beans
- Mexican Rice (as a side dish or you can serve the carnitas on the rice)
What to do:
- Cut the pork into 4 manageable pieces.
- Brown all sides in a skillet and then place the pork in your
crock-pot.
- Add the chicken stock, salsa Verde, onions, garlic, jalapeno and lime juice.
- Cover and cook on high for 6-8 hours.
- Open a Dos Equis and watch some baseball (you can use the left over limes as garnishment for your beer)
I usually remove the pork and place it in a deep serving dish to I can cover it with the juice from the crock-pot and then shred the pork with a fork. Serve this with sour cream, tortillas and the Mexican Rice and you have yourself an amazing meal.
Good Luck and Good Eating!!
rDad
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