Carnitas With Grilled Salsa Verde

  1. Preheat oven to 300u0b0F. Puree first 10 ingredients in blender until smooth.
  2. Arrange pork in large roasting pan. Add achiote puree; mix to coat pork. Cover pan tightly with foil. Roast pork until very tender, stirring occasionally, about 3 1/2 hours. Cool slightly. Coarsely shred pork. Mound pork in large bowl; add enough juices from roasting pan by 1/4 cupfuls to moisten as desired. Season with salt and pepper. DO AHEAD Can be made 2 days ahead. Cool slightly. Cover and chill remaining pan juices. Chill pork uncovered until cold, then cover and chill. Before using, rewarm pork in large pot over medium heat, stirring and adding more pan juices to moisten, if desired.
  3. Wrap tortillas in paper towels or clean kitchen towel. Microwave on high until heated through, about 1 minute. Fill warm tortillas with carnitas. Top with Grilled Salsa Verde, sour cream, and red onions.
  4. *A paste made from achiote seeds; available at Latin markets

garlic, chiles, white vinegar, orange juice, lemon juice, cilantro, lime juice, coarse kosher salt, freshly ground black pepper, pork shoulder, corn, sour cream, red onions, grilled salsa, vegetable oil spray, fresh cilantro, warm water, lime juice, chile, preparation, grill, section

Taken from www.epicurious.com/recipes/member/views/carnitas-with-grilled-salsa-verde-50003711 (may not work)

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