Salsa Verde Carnitas

salsaverdecarnitas1.jpg

Ingredients


  • Pork , 3 1/2, Lb Butt
  • Onion, 1, Chopped
  • Chicken Stock, 3, Cups
  • Cumin Seeds, 2, Tsp Toasted
  • Coriander Seeds, 2, Tsp
  • Oregano, 1, Tbsp Chopped
  • Cilantro, 1/2, Cup Chopped
  • Salt, 1, To Taste
  • Corn Tortillas, 16, Heated And Softened
  • Cabbage, 1/4, Head Very Thinly Sliced
  • Olive Oil, 1, Tsp
  • Rice Vinegar, 1, Tsp Seasoned
  • Salt, 1, To Taste
  • Avocado, 1, Peeled Seeded And Chopped
  • Cotija Mexican Farmer'S Cheese, 1/2, Cup Crumbled
  • Crema Fresca, 1, Whole Sour Cream
  • Crema Mexican, 1/3, Tbsp Sour Cream

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Non Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 03 Hr 30 Min

Preparation Time

  • 10 Min

(4/5)

Properties


High carb High fat Whole grains Complex carbs High sodium High protein No sugar

Methods


  1. 1 Trim The Excess Fat From The Pork Shoulder Roast. Put The Roast, The Salsa Verde, Onion, Chicken Stock, Cumin Seeds, Coriander Seeds, And Oregano In A Large, Thick-Bottomed Pot, And Heat On High Heat. Bring To A Boil, And Reduce Heat To A Low Simmer. Cover And Simmer Until Meat Pulls Away Easily With A Fork, About 3 Hours. 2 Preheat Oven To 400F. Remove Meat From Liquid In Pot And Put The Meat Into A Roasting Pan. With 2 Forks, Tear The Meat Into Large Shreds, Spreading Them Out In An Even Layer In The Roasting Pan. Roast Meat For 15 To 20 Minutes Until Parts Are Brown And Crispy. 3. While The Meat Is Roasting, Skim And Discard Fat From The Liquid In The Large Pot. Heat The Pot On High And Vigorously Boil The Remaining Liquid, Stirring, Until Reduced To 2 1/2 Cups, 8 To 10 Minutes. 4 Return The Meat To The Pot With The Liquid. Stir In Chopped Cilantro. Season With Salt. Serve With Heated And Softened Corn Tortillas (20 Seconds Each In The Microwave Spread Out Over A Paper Towel Will Heat And Softened Packaged Tortillas Sufficiently), Diced Avocado, Crumbed Cotija Or Grated Monterey Jack Cheese, Sour Cream (Or Crema Fresca), And Seasoned Cabbage Slaw. Seasoned Cabbage Slaw Place Thinly Sliced Cabbage In A Medium Sized Bowl. Sprinkle On Olive Oil, Seasoned Rice Vinegar, Salt And Pepper. You Can Substitute White Vinegar Or Apple Cider Vinegar For The Rice Vinegar, If You Do, Sprinkle On Some Sugar To Help Balance The Acidity Of The Vinegar. Toss. Adjust Seasonings. Let Sit For 10 Minutes For The Cabbage To Absorb Some Of The Dressing.

Ingredients


  • Pork , 3 1/2, Lb Butt
  • Onion, 1, Chopped
  • Chicken Stock, 3, Cups
  • Cumin Seeds, 2, Tsp Toasted
  • Coriander Seeds, 2, Tsp
  • Oregano, 1, Tbsp Chopped
  • Cilantro, 1/2, Cup Chopped
  • Salt, 1, To Taste
  • Corn Tortillas, 16, Heated And Softened
  • Cabbage, 1/4, Head Very Thinly Sliced
  • Olive Oil, 1, Tsp
  • Rice Vinegar, 1, Tsp Seasoned
  • Salt, 1, To Taste
  • Avocado, 1, Peeled Seeded And Chopped
  • Cotija Mexican Farmer'S Cheese, 1/2, Cup Crumbled
  • Crema Fresca, 1, Whole Sour Cream
  • Crema Mexican, 1/3, Tbsp Sour Cream

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