Pork Carnitas and Pico De Gallo

From Mommy I'm Hungry

I have been making a lot of Mexican foods lately, and just in time because Sept. 15- Oct 15th is Hispanic Heritage Month! My Ralphs grocery store sent out a flyer with a few recipes to enjoy. Down here in Southern CA, we've got a lot of great taco shops but for those who aren't able to get to one, here are some recipes to follow so you can enjoy them at home.

I found a recipe for Pork Carnitas /tacos that I adapted here. These were great!

3 lb pork roast
1-2 tsp Cumin
1/2-1 tsp Oregano
1 tsp crushed red pepper
1/4 tsp Chili powder
1/2 tsp Black pepper
1/4 tsp Salt
1/4 tsp Brown sugar

1 med. white onion, diced
1 cup milk
1 cup fresh orange juice
2 limes, juiced
1 3/4 cups Chicken broth
1 Bay leaf
1 Tbl crushed garlic
2 small cans green chilies
1 jalapeno, sliced in half (remove membranes & seeds -that's the hot part!)
1/2 C salsa
1 Tbl Olive oil
2 Tbl Butter

Soft corn tortillas
Cheese
Pico de gallo
Sour cream

Mix the cumin, oregano, red pepper, chili powder, black pepper, salt, and brown sugar into a bowl. Rub onto pork all over. Add everything else to a crockpot then add pork and drizzle with olive oil. Cover and cook on low 6-8 hours. Remove pork, and shred.

In a 400' oven, add the shredded pork to a large pan ( I used a cookie sheet) and add some of the onions and juice from the crockpot. Cook this about 10 minutes until the tips of the pork have become crispy. Remove from the oven and toss with any juice left on the pan. Serve.

From Mommy I'm Hungry

From Mommy I'm Hungry

My Pico De Gallo:

3 Roma tomatoes, seeded and diced fine

1/2 large red onion, diced fine

1 bunch cilantro, chopped (more or less if you desire)

1 TBL crushed garlic

salt & pepper to taste
juice of lime

Combine all, and allow to sit in the fridge for a few hours.

From Mommy I'm Hungry

enjoy,