Ingredients: |
Ingredients: For Pork:
4 pounds boneless country-style pork ribs
2 cups (or more) of water
1.5 cups fresh orange juice
6 garlic cloves, peeled
2 tsps fine sea salt
1 tsp grated orange peel
¼ cup brandy
For Avocado Salsa:
3 large ripe avocados, halved, pitted, peeled, coarsely chopped
8 ozs fresh tomatillos, husked, rinsed coarsely chopped
2 serrano chiles, seeded, coarsely chopped
2 tbls chopped white onion
2 tbls coarsely chopped fresh cilantro
Warm Corn tortillas
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Directions: |
Directions:Cut pork pieces crosswise into thirds. Cut off any big hunks of fat and reserve, leave small pieces of fat on there. Combine pork, reserved fat, 2 cups water and next 4 ingredients in deep 12 inch skillet or pot. Bring to boil. Reduce heat, cover and simmer uhntil pork is tender, stirring occasionally about 1 hour, 45 minutes, adding more water by ¼ cupfuls if necessary to keep pork partically submerged.
Uncover, boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy, boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly, pull off loose pieces of fat, tear meat into strips and return to skillet (All of this part can be done 1 day ahead, cover and chill)
For Salsa:
Combine all ingredients in processor. Using on/off turns, process until chunky puree forms. Transfer to medium bowl. Season with salt. (Can be made 4 hours ahead. Press plastic wrap directly onto surface of salsa and chill)
Add 2 tbls water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more slat, if desired. Transfer to bowl. Serve with tortillas and avocado salsa. |
This recipe for Crispy Pork Carnitas with Avocado salsa is from