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Splitting this out from the other thread.
Carnitas (From homesicktexan.blogspot.com)
4# Pork Shoulder Butt
1 cup Orange Juice
3 cups water
salt, pepper, 3 cloves chopped garlic
Cut Pork Shoulder into 1" X 3" slabs and place in the bottom of a large pot. Add water and juice, garlic and salt/pepper.
Bring to a boil, and then reduce to a simmer uncovered for 2 hours. Most of the water should cook off, and increase to medium high heat for approx 45 mins or until browned.
Place pork into a baking dish and cook in a 425 degree oven for 5-10 minutes until pork is browned and a touch crispy.
Green Sauce (From the same site)
Ninfa’s Green Sauce
Ingredients:
3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream
Method:
Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.
Makes 4 to 5 cups
I adjusted this a little bit. I subbed out the jalapenos for 2 anaheim peppers, and threw in 3 serranos. There's a bit of heat, and a nice lingering afterburn. And one of the tomatillos I got was broken, so I had to toss half of it. Green Tomatoes were a cast iron ***** to find here. But, Whole Foods to the rescue!
Presentation:
Take a medium flour tortilla, and heat it on both sides. Top with cheese mix (Med cheddar, monterey jack and pepper jack mixed) to melt a bit. Then place pulled carnitas on top, and a tablespoon or two of sauce. Serve folded or open face.
_________________  Holy shitsnacks!
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