Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 4 pound pork loin roast

  3. 1 tablespoon brown sugar -- packed

  4. 1 teaspoon oregano leaves

  5. 1 teaspoon cilantro leaves

  6. 1 teaspoon garlic powder

  7. 1 teaspoon onion powder

  8. 1 tablespoon beef flavoring

  9. 1 teaspoon salt

  10. freshly ground pepper

  11. 1/2 cup water

  12. 1 fresh orange -- juice of

  13. 1 fresh lime -- juice of

  14. fresh corn or flour tortillas -- warmed

  15. fresh salsa -- (recipe follows)

  16. fresh cilantro -- chopped for 1 large white onion -- chopped for condiment

  17. lime wedges for condiment

  18. fresh salsa

  19. 4 large ripe tomatoes -- finely chopped 

  20. 4 tablespoons chopped fresh cilantro

  21. 1 medium white onion -- finely chopped 

  22. 1 1/2 teaspoons brown sugar

  23. 2 green onions -- finely chopped 

  24. 2 teaspoons green tabasco sauce

  25. 4 cloves garlic -- finely minced 

  26. 1/2 teaspoon salt -- or to taste

  27. 4 mezzettatamed jalapeno peppers -- chopped (4 to 6)

  28. freshly ground pepper to taste

  29. 1 small lime -- juice of

Instructions Jump to Ingredients ↑

  1. Brown pork on all sides in large heavy cooking pot over medium heat. Reduce heat and evenly coat the roast on all side with the brown sugar, oregano leaves, cilantro leaves, garlic powder, onion powder, beef flavoring, salt and pepper. Add the water, orange juice and lime juice; heat to boiling, then reduce heat, cover and simmer for 3 1/2 to 4 hours or until roast is so tender, it falls apart. Remove fat and shred roast with a fork , allowing meat to absorb any juices left in the pan.

  2. FRESH SALSA: Combine all ingredients in glass bowl, refrigerate until ready to use. Serving Suggestion: Serve Carnitas-style pork roast with cooked rice, black beans, tortillas, fresh salsa, fresh cilantro, chopped onion and lime slices.

  3. KITCHEN HINT: When using fresh onions in recipes or as a condiment, always soak the onion in ice water after you have sliced or chopped it. Drain just before serving. This takes the "yucky" out of the onion, leaving it sweeter tasting and crisper. Once you have tried this method, you will never eat another raw onion with out it.

  4. ANOTHER KITCHEN HINT: To "ripen" store bought tomatoes, do not refrigerate them when you bring them home from the store. Set the tomatoes, stem-side down, in a basket, or on a window sill, or on the counter in your kitchen. Allow a few days for the ripening. when they have ripened to your satisfaction, then refrigerate. This really does improve the flavor, and a must do when homegrown vine-ripened are not available! 


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