When the dog days of summer hit the island my greatest goal, when it come to cooking, is to keep it simple and keep the kitchen cool. I’ve never been a big pork eater, but found myself ordering a copy of Libbie Summers wonderful cookbook, “The Whole Hog”, mostly because I cannot resist her style and daring! The book has not disappointed me. It has also led me to reopen my recipes and pull a few out that I’ve always loved. Carnitas are one of those favorites! They are perfect for light summer eating, easy to make and I have never found a soul who did not love them. With the fabulous “Frontera” line of Southwestern sauces and seasonings from Rick Bayless, my job is much easier. If the weather were cooler, I’d welcome the time to make a slow simmering salsa verde, but in the heat we’re having now, I’m so happy to have found his garlicky green Carnitas sauce. I think you’re going to love this!
Carnitas with Salsa Verde
(Serves 3-6)
3-6 thin, bone-in pork chops, or 1 pound boneless pork shoulder meat, cubed (If you don’t eat pork you can substitute chicken)
Sea salt and ground black pepper
2 teaspoons olive oil
1 cup water
1 package “Frontera” Carnitas sauce
Heat the oil in a large skillet until hot. Add the pork and sear until crusty on all sides. Add the water and simmer on low for one hour. The water should have boiled off by now, add the Frontera sauce, cover and cook for 45 minutes. The meat will be falling apart or shredding when finished which is what you want.
12 corn tortillas, heated
1 cup shredded red leaf lettuce
1 cup shredded iceberg lettuce
1 cup grape tomatoes, halved
1/2 cup finely chopped red onion
1/4 cup minced, fresh cilantro
juice of one lime
1 tablespoon olive oil
crumbled goat cheese
Heat the tortillas for about 20 minutes, wrapped in foil. Place the shredded lettuce, tomato, onion and cilantro in a shallow bowl. Sprinkle with the lime juice and olive oil and toss. Season with sea salt and pepper to taste.
To Serve: Place a large spoonful of the carnitas in a tortilla, top with the lettuce mixture and crumbled goat cheese. Roll up and enjoy! Delicious!
Pair this with a cold Tecate or Corona beer…..icy cold beer and carnitas….yum!
One Response
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Judith Says:
Too early in the morning to cook, but not too early to enjoy. Just about anything you can roll up in a tortilla starts me to licking my lips.
We do eat a lot of barbecued pulled pork shoulder, and that does well with North Carolina(sour[vinegar]) Cole slaw, rolled up or in hot dog bun.
