Pork Roast Carnitas with Pico de Gallo
A braised pork roast, cooked until it practically falls apart, with an incredibly intense and delicious flavor.
1 tablespoon firmly packed brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano leaves
1 tablespoon beef base
Freshly ground pepper
1 (4-pound) pork loin roast
1/2 cup water
Juice of 1 fresh orange
Juice of 1 fresh lime
2 tablespoons soy sauce
2 tablespoons chopped fresh cilantro or 1 tablespoon dried
Pico de Gallo (recipe follows)
Fresh corn or flour tortillas (warm before serving)
1 large white onion, chopped
Fresh cilantro leaves, chopped
- In a small bowl combine the brown sugar, garlic powdered, onion powder, oregano leaves, beef base, salt and pepper. Set aside.
- Brown pork roast on all sides in large cooking pot over medium heat.
- Reduce heat and evenly coat the roast on all sides with spice mixture.
- Add the water, orange juice, lime juice, soy sauce and the fresh cilantro. Heat to boiling; reduce heat; cover and simmer over low heat for 3 1/2 to 4 hours or until roast is so tender, it falls apart.
- Discard any fat and "shred" roast with a fork, allowing meat to absorb any juices left in the pan.
Pico de Gallo
Fresh Tomato and Chili Pepper Salsa
4 large ripe tomatoes, finely chopped*
4 tablespoons chopped fresh cilantro
1 medium white onion, finely chopped**
1 1/2 teaspoons packed brown sugar
2 green onions, finely chopped
2 teaspoons green Tabasco pepper sauce
4 to 6 cloves garlic, finely minced
1/2 teaspoon salt, or to taste
4 to 6 pickled or fresh jalapeno peppers, chopped
Freshly ground pepper to taste
Juice of 1 small lime (about 2 tablespoons) or to taste
- Combine all ingredients in glass bowl. Cover and refrigerate until ready to use.
Makes about 4 cups.