Slow cooked, spicy shredded pork…..Prep for the meat only took about 3 minutes, if that, and after cooking, another minute to shred it. The sauce is really simple too, and the addition of freshly chopped cilantro at the end just really livens it up. I used the carnitas in burritos this time, but I think it would be great in tacos, empanadas, taquitos, pretty much anything, really.
3 lb (1 1/2 kilos) pork loin roast
salt and pepper to taste
garlic powder (a generous amount)
1/4 cup chili powder
ground cayenne to taste
a sprinkle of oregano
1 large red onion, minced
2-3 cloves garlic, minced
1 jar tomatillo salsa (10 ounces)
2 teaspoons ground cumin
1 bunch chopped cilantro (about 2/3 cup after chopping)
Preheat oven to 300ºF (150ºC).
Place roast in an oven proof dish with a cover.
Season roast with salt, pepper, garlic powder, chili powder, cayenne and oregano.
Cover and bake for 5-6 hours, until shreds easily.
Drain off juice, reserving for the sauce.
Shred meat, cover and reserve.
Sautee onion and garlic in a splash of oil just until tender.
Season with cumin and add tomatillo salsa.
Add about a cup and a half (or more) of the reserved meat drippings.
Simmer about 10 minutes, then toss in cilantro and adjust seasonings.
Pour over pork and toss to coat.
The pork may be a bit soupy, but the juice really gives great flavor…just use a slotted spoon to prepare burritos.