Homestyle carnitas with salsa de arbol

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by Chef Jeff Smedstad, Elote Cafe

azfamily.com

Posted on January 26, 2010 at 6:00 AM

Updated Monday, Jan 25 at 8:08 PM

This dish can take some time but the results of your patience will be rewarded when you roll the succulent pork chunks up into a tortilla and taste the rich reward inside. Also be sure to save all the fat that accumulates and make some tamal dough with it. This dish serves many purposes in my kitchen and nothing goes to waste, the pork itself gets used, the rendered fat gets used, even the cooking liquid gets used to enrich salsas. Don’t worry if the ingredients seem weird your pork will be great just trust me.

For the carnitas
4 lb country style pork ribs with some fat on them
or
4 lb Boston butt cut into 4 inch chunks
1 cup coca cola
1 cup whole milk
1 cup orange juice
1 1/2 Tbsp. salt
1 1/2 Tbsp. pepper
2 tsp. granulated garlic

Season the pork on all sides with the salt pepper and garlic then place in a roasting pan,  pour the coke, milk and OJ over the pork and roast uncovered for two hours at 350 turning occasionally roast until it is fork tender. Allow to cool and cut into serving size chunks. When you are ready to eat brush the pork chunks with the pan juice and slide under the broiler in your oven until crisp and browned. Serve with arbol salsa.

For the salsa
10 arbol chiles stems removed
3 cloves garlic
10 medium size tomatillos husks removed and washed
1/2 cup reserved pan juice
Salt o taste if needed

In a dry skillet over medium high heat toast the chiles until slightly browned remove to a blender cup next toast the garlic and tomatillo and put in the blender with the remaining ingredients puree and pour back into the skillet and simmer for 1 minute.

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