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Carnitas Con Salsa Verde Cruda Recipe Recipe

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This recipe for Carnitas Con Salsa Verde Cruda Recipe, by , is from Trish's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patricia Butts

Category:
Category:

Ingredients:  
Ingredients:  
 1/2 Peeled and Coarsely Chopped White Onion
 1 1/2 cups of Water
 6 Peeled Garlic cloves
 1 teaspoon of dried Marjoram
 1 teaspoon of dried Thyme
 1 teaspoon Black Pepper (freshly ground)
 Pinch of Cumin
 4 whole Cloves with the stems removed
 1 tablespoon Kosher or Sea Salt. You can use more for taste.
 1 tablespoon Vegetable Shortening or Lard
 4-5 pound Boneless Pork Shoulder or Butt cut into 4′ chunks with the fat on.
 1/2 teaspoon Kosher Salt or Sea Salt
 2 Bay Leaves
 1 cup Orange Juice
 2 tablespoons Sweetened Condensed Milk

For the Salsa Verde Cruda:
 1 pound rinsed and halved Tomatillos with the husks removed
 1 ripe pitted and halved Avocado with meat scooped out
 1/4 cup Cilantro leaves and top part of stems (coarsely chopped)
 1 Jalapeno or Serrano Chile. You can add more to taste.
 3/4 teaspoon Kosher or Coarse Sea Salt. You can add more to taste.
 2 tablespoons White Onion (coarsely chopped)

Directions:
Directions:
For the Carnitas:
1. Add water, garlic, thyme, marjoram, onion, black pepper, whole cloves (stemmed), cumin, and 1 tablespoon of salt to blender.
2. Puree ingredients in the blender until they are a smooth consistency.
3. Warm a large Dutch oven to medium heat, or a heavy casserole.
4. Add the pork chunks to your vegetable shortening or lard has melted, and sprinkle with 1/2 teaspoon of salt.
5. Flip and stir the meat as it is browning on all sides for around 10 minutes.
6. Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes.
7. Stir in the orange juice and milk as you add the bay leaves and let it come to a summer before reducing the heat to medium-low and covering.
8. Cook the meat completely. This will take about an hour and a half, during which time you should stir the casserole 2 to 3 times.
9. Remove the lid, cook for another 4 to 5 minutes.
10. Remove the lid from the casserole and allow it to cook for another five minutes.
11. To remove the fat, scoop the carnitas into the serving bowl with a slotted spoon.
12. If you would like, you can shred the meat before tucking it into the tacos.
13. Serve the tacos with corn tortillas that you have heated up and pickled jalapenos. You can use salsa verse cruda on the side as an alternative.

For the Salsa Verde Cruda:
1. In a blender, mix the avocado, cilantro, onion, chile, tomatillos, and salt.
2. Puree the mixture to a smooth consistency.

 

 

 

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