Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Boneless pork butt |
| 1 tablespoon | Vegetable oil |
| 1 large | Navel or Temple orange; thinly sliced |
| 1 small | Lemon; thinly sliced |
| 1 small | Lime; thinly sliced |
| Salt; to taste | |
| Freshly ground black pepper; to taste | |
| 1 teaspoon | Ground allspice |
| 1 pinch | Ground cloves |
| 1 pinch | Freshly grated nutmeg |
| 2 | Ripe tomatoes; diced |
| 2 | Chiles Serano; chopped |
| 1 tablespoon | Chopped coriander leaves (cilantro) |
| 2 | Scallions; finely chopped |
| ¼ cup | Fresh lime juice |
| Salt; to taste |
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, .