Carnitas w/ salsa fresca

2 Servings

Ingredients

QuantityIngredient
2poundsBoneless pork butt
1tablespoonVegetable oil
1largeNavel or Temple orange; thinly sliced
1smallLemon; thinly sliced
1smallLime; thinly sliced
Salt; to taste
Freshly ground black pepper; to taste
1teaspoonGround allspice
1pinchGround cloves
1pinchFreshly grated nutmeg
2Ripe tomatoes; diced
2Chiles Serano; chopped
1tablespoonChopped coriander leaves (cilantro)
2Scallions; finely chopped
¼cupFresh lime juice
Salt; to taste

Directions

SALSA FRESCA

1. Trim the pork of all visible fat. Heat the oil in a large skillet, add the pork, and sear over high heat until attractively browned, several minutes on each side.

2. Place half the fruit in an ovenproof casserole large enough to accommodate the pork. Season the pork with the remaining ingredients & place it over the fruit. Place remaining fruit over the meat.

3. Cover the casserole & bake for 1 hour, or until the meat registers 150 F.

4. Remove the fruit & meat from the casserole. Degrease the pan juices, reduce by half, & use as a sauce.

5. To serve, cut the meat into pieces about 1-in. square. Mix with sauce and serve with flour tortillas, Mexican rice, Salsa Fresca & tossed salad.

Salsa Fresca:

1. Mix all ingredients together & chill at least 1 hour in the refrigerator.

2. Serve each person a small ramekin of salsa. The orange, lemon, and lime give a wonderful citrusy flavor to the pork while tenderizing at the same time.

JALAPENO'S

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .