Carnitas With Crispy Potatoes And Brussels

• 1 pound red potatoes
• fresh rosemary chopped
• 3 tablespoons EVOO
• 2 tablespoons canola oil
• sea salt
• 2 pounds pork tenderloin
• 1 lite beer I used almost a full bottle of Miller Lite
• 1 handful chopped cilantro
• 4 garlic frozen, cubes, or fresh
• 1 whole poblano pepper
• cilantro
• garlic
• lemon
• oil
• pepper
• pork
• potato
• potatoes
• roast
• rosemary
• salt

1. Potatoes: Roast potatoes and rosemary in oil at 425 for 1 hour, turning every 10 mins. When crispy remove, and toss with salt. Serve immediately!
2. Carnitas: Slap it all in a crockpot and turn on high for 4-6 hours. Great served on soft tortillas, with queso fresco.
3. Brussels: Cut in halves, spread in glass pan. drizzle with EVOO and season with salt and pepper. Oven at 425, roast til crispy. (Also yummy with a little fresh lemon if you have it.)

red potatoes, rosemary, evoo, canola oil, salt, pork tenderloin, handful, garlic, poblano pepper, cilantro, garlic, lemon, oil, pepper, pork, potato, potatoes, rosemary, salt

Taken from www.yummly.com/recipe/Carnitas-with-Crispy-Potatoes-and-Brussels-1692509 (may not work)