Carnitas con Salsa de Arbol - Recipe

If you're not already buying prepared carnitas, you can make it.

Carnitas

4 lb Pork Butt - cut into 4" chunks
1 large Onion - cut in 6-8 large wedges
5 large Cloves Garlic - whole
1 medium orange - washed and cut into wedges
1-3 c Water*

Kosher Salt
Freshly Ground Black Pepper

Arrange in a roasting pan with onion wedges, garlic and, water.*
Squeeze orange wedges onto pork butt in the pan, and place remainder of orange wedges around the meat.
Sprinkle meat with a pinch of salt and pepper.


Roast, covered,  for 2-3 hours at 350° until tender to a fork. Save broth.

*For a less Paleo and more authentic version of carnitas, feel free to roast with 1 cup of Mexican Coca Cola (it's made with sugar not high fructose corn syrup) PLUS 1 cup of milk - preferably whole milk -and reduce the water by a cup for each additional liquid item.

IMPORTANT NOTE: If you do not use the milk and/or Coca Cola, add an additional cup of water for each item you are replacing. You should only have 3 cups liquid total.




Salsa de Arbol

10-12 Arbol Chiles - stemmed
1 medium-sized Jalapeño
6 large Cloves Garlic
10 Tomatillos - husked and washed - cut in half
1/2 c Carnitas Broth
1 pinch Kosher Salt

In a blender, simply puree all ingredients.

Serve carnitas hot with Salsa de Arbol drizzled on top. Pair with a roasted or steamed vegetable. Roasted garlic beets sound especially appetizing with this.




© 2012-1013, Giovanna Mealer
All Rights Reserved.