My husband loves carnitas, particularly pork carnitas. That’s what I made for dinner on Friday night. I cooked a pork roast in the slow cooker with onions and bell peppers, cumin, garlic, oregano. It would’ve been good to eat on its own but that’s not the end! Then I made a tomatillo sauce, crisped the shredded pork a bit in a skillet and covered it in the sauce. Wrap it up in a corn tortilla with some cheese, homemade pico de gallo and guacamole and you have a yummy dinner. I thought I would share a couple of the recipes here. Most people already know how to cook a pork roast in a slow cooker, I will skip that one.
Tomatillo Sauce
5-6 tomatillos, hulls/skins removed (that brown outside part)
1 large onion, quartered
3-4 garlic cloves, skins on
1 poblano pepper
1 T vegetable oil
¼ cup water (use a little more if needed to loosen up the sauce)
Juice from one lime
1. Preheat broiler
2. Toss all of the ingredients in a bowl with oil
3. Place everything on a baking sheet with a lip, making sure they don’t touch
4. Place under the broiler and keep an eye on it, once things start getting really brown turn them over to brown the other side
5. Remove everything from the oven and let cool until ok to handle
6. Remove the skins from the garlic and poblano (you don’t have to get everything off, just most of it, whatever you do DON’T rinse it!)
7. Put everything in a blender with the water and lime and blend until smooth
8. You can use the sauce for anything, its good stuff!
Pico de Gallo
4-5 roma tomatoes, seeded
1 small sweet onion
1 jalapeno, seeds and ribs removed
1 lime
Salt to taste
1. Cut up the onion and jalapeno and place in food processor, pulse a few times to begin to chop them up
2. Cut tomato and remove all seeds, place in food processor with the onion and jalapeno mixture, squeeze in the lime juice
3. Pulse until everything is chopped
4. Place in a storage container, add some salt, to taste, and put in the refrigerator for about an hour to let the flavors come together
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