Carnitas 

Salsa Verde Carnitas

 

A Great Cinco de Mayo Dish

 

 

1
4 to 5 pound lean boneless pork loin roast, with excess fat removed
1
cup salsa verde (can use Herdez Salsa Verde)
4
cloves garlic, minced
1
tablespoon seasoned salt
2
teaspoons pepper

 

 

To serve

 

2
dozen warm corn and/ or flour tortillas
1
cup refried beans
1
cup thick sour cream sauce
1
can sliced olives (optional)
2
cups Chihuahua or Jack cheese, grated
1
bunch green onions, chopped
2
avocados, sliced and sprinkled with lime juice
1
bunch cilantro, stems removed and diced
2
bunches of radishes, sliced
1
cup salsa fresca
1
cup salsa verde

 

 

Place pork roast in a 9 by 14-inch pan.  Rub garlic into the roast.  Sprinkle with salt and pepper.  Cover with salsa verde.  Loosely cover the pan with aluminum foil.  Bake at 300 degrees for 4 and 1/2 hours, or until fork tender.

 

Remove roast from oven.  Cool until you can touch the meat comfortably.  Remove from pan and place on cutting board.  Skim fat off pan juices.  Using two forks, shred the pork.  Remove fat from meat.  When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork.

 

Return to oven.  Cook, uncovered for 30 minutes or until pork is crispy on top.  Remove from oven.  Turn pork, return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.  Serve on a buffet with the listed condiments. 

 

Serves 8 to 10.