Carnitas with Spicy Salsa

Adapted from: Mexican Made Easy

Carnitas:

¼ cup vegetable shortening

1 ½ lb. pork roast (I used a tenderloin, but any cut will work), cut into 1 ½ inch cubes

Salt & pepper

4 black peppercorns

2 bay leaves

1 medium onion, quartered

2 garlic cloves

Warmed tortillas

Chopped cilantro

Spicy Salsa:

4 medium tomatoes

1 shallot, peeled

2 serrano chili peppers (with seeds for spice)

⅓ cup chicken broth

Salt & pepper

Step 1:

For the pork, melt the vegetable oil in a large saute pan. Pat the pork dry and season with salt and pepper. Add the pork to the saute pan and turn until brown on all sides. Transfer the pork along with all the juices to a slow cooker. Add the peppercorns, bay leaves, onion, and garlic on top of the pork. Cook on high for 3 ½ hours.

Step 2:

        Make the salsa. In a large saucepan (preferably cast iron) over medium high heat, roast the tomatoes, shallot, and chili in the dry skillet. Turn until charred on all sides. Transfer to a blender and add chicken broth. Blend until smooth and season with salt & pepper.

Step 3:

        Remove the onion, garlic, peppercorn, and bay leaves and discard. Spoon the pork to a plate and top with cilantro. Serve with warmed tortillas.

Printed from SavoryLessons.blogspot.com