My Carnitas
Ingredients:
One 3-3.5 lbs Pork Picnic Roast
One thick strip of Bacon
One Large White Onion
One Lime
One Whole Jalapeno Pepper
Four Whole Tomatillos
Five or Six cloves of Garlic
Two Cups of Strong Black Coffee
Cut the onion in half vertically, then slice each half into 3/4" thick slices
Dice the Tomatillos into 1/2" cubes
Slice the Jalapeno in half, lengthwise and make sure to remove the seeds and pith. Mince the pepper finely.
Mince the bacon like the pepper.
Mince one or two cloves of garlic.
Slice the remaining cloves of garlic. Use a paring knife and cut slits into the pork, and insert a slice of garlic into each slit. Do this until you use up the garlic.
Juice the lime, and save the pulp as well. You should have nothing but an empty lime peel when you are finished.
Place half of the onion/tomatillo/garlic mix into the bottom of the crock, place the garlic laced pork on top of that. Pour the rest of the onion/tomatillo/garlic mix over the top of the meat.
Pour the lime juice/pulp and coffee over the mixture, then sprinkle the minced bacon over the top of everything.
Place the lid on the crock, set the cooker on 'Low' for Eight hours, or 'High' for Six hours.
Do NOT lift the lid until the time is up.
After the time has passed, check the meat, if the pork is done, it will fall apart under a light touch from a fork.
Remove the meat from the crock and shred it with a pair of forks. Once that is done, use a hand-blender to puree the Liquid, tomatillos, and onions into a smooth sauce. (If you don't have a hand-blender you can pour it into a regular blender or food processor.)
This can be served over rice, or in sandwiches, or any other way you want to try.
I did not use any salt or seasoning except the jalapeno and garlic. Salt & Pepper can always be added at table.
One 3-3.5 lbs Pork Picnic Roast
One thick strip of Bacon
One Large White Onion
One Lime
One Whole Jalapeno Pepper
Four Whole Tomatillos
Five or Six cloves of Garlic
Two Cups of Strong Black Coffee
Cut the onion in half vertically, then slice each half into 3/4" thick slices
Dice the Tomatillos into 1/2" cubes
Slice the Jalapeno in half, lengthwise and make sure to remove the seeds and pith. Mince the pepper finely.
Mince the bacon like the pepper.
Mince one or two cloves of garlic.
Slice the remaining cloves of garlic. Use a paring knife and cut slits into the pork, and insert a slice of garlic into each slit. Do this until you use up the garlic.
Juice the lime, and save the pulp as well. You should have nothing but an empty lime peel when you are finished.
Place half of the onion/tomatillo/garlic mix into the bottom of the crock, place the garlic laced pork on top of that. Pour the rest of the onion/tomatillo/garlic mix over the top of the meat.
Pour the lime juice/pulp and coffee over the mixture, then sprinkle the minced bacon over the top of everything.
Place the lid on the crock, set the cooker on 'Low' for Eight hours, or 'High' for Six hours.
Do NOT lift the lid until the time is up.
After the time has passed, check the meat, if the pork is done, it will fall apart under a light touch from a fork.
Remove the meat from the crock and shred it with a pair of forks. Once that is done, use a hand-blender to puree the Liquid, tomatillos, and onions into a smooth sauce. (If you don't have a hand-blender you can pour it into a regular blender or food processor.)
This can be served over rice, or in sandwiches, or any other way you want to try.
I did not use any salt or seasoning except the jalapeno and garlic. Salt & Pepper can always be added at table.