Carnitas w/ salsa fresca
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Carnitas w/ salsa fresca
  Salsa    Fresca    Meat  
Last updated 6/12/2012 1:12:22 AM. Recipe ID 40284. Report a problem with this recipe.
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      Title: Carnitas w/ salsa fresca
 Categories: Meat
      Yield: 2 Servings
 
      2 lb Boneless pork butt
      1 tb Vegetable oil
      1 lg Navel or Temple orange;
           -thinly sliced
      1 sm Lemon; thinly sliced
      1 sm Lime; thinly sliced
           Salt; to taste
           Freshly ground black pepper;
           -to taste
      1 ts Ground allspice
      1 pn Ground cloves
      1 pn Freshly grated nutmeg

MMMMM------------------------SALSA FRESCA-----------------------------
      2    Ripe tomatoes; diced
      2    Chiles Serano; chopped
      1 tb Chopped coriander leaves
           -(cilantro)
      2    Scallions; finely chopped
    1/4 c  Fresh lime juice
           Salt; to taste
 
  1.  Trim the pork of all visible fat. Heat the oil in a large
  skillet, add the pork, and sear over high heat until attractively
  browned, several minutes on each side.
  
  2.  Place half the fruit in an ovenproof casserole large enough to
  accommodate the pork. Season the pork with the remaining ingredients &
  place it over the fruit. Place remaining fruit over the meat.
  
  3.  Cover the casserole & bake for 1 hour, or until the meat
  registers 150 F.
  
  4. Remove the fruit & meat from the casserole. Degrease the pan
  juices, reduce by half, & use as a sauce.
  
  5.  To serve, cut the meat into pieces about 1-in. square. Mix with
  sauce and serve with flour tortillas, Mexican rice, Salsa Fresca &
  tossed salad. Salsa Fresca:
  
  1. Mix all ingredients together & chill at least 1 hour in the
  refrigerator.
  
  2. Serve each person a small ramekin of salsa. The orange, lemon, and
  lime give a wonderful citrusy flavor to the pork while tenderizing at
  the same time.
  
  JALAPENO'S
  
  From the .  Downloaded




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Recipe ID 40284 (Apr 03, 2005)

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