Friday, January 6, 2017

Pork Carnitas with Apple Salsa and Lime Sour Cream

You guys, this meal was phenomenal!  You NEED it in your life.

For the pork carnitas I used this pressure cooker recipe by We Call Him Yes Chef

I did make a couple of modifications to his recipe.  Rather than cutting the pork into 2" pieces, I cut my 3.5lb pork shoulder into 4-5 large chunks.  I seared then on the saute setting on my instant pot and then I cooked it on manual for 45 minutes and then did NPR (natural pressure release).  I made these changes because I wanted my meat nice and shredded rather than in chunks.  I'm sure you could also do this recipe in a slow cooker and do it in 6-8 hours.

The thing that really MADE this dish was the apple salsa.  I know, it sounds weird, but trust me - it's amazing!  Here's my recipe for the apple salsa:

- 1 poblano pepper
- 5 sweet peppers
- 3 green onions
- 1-2 granny smith apples - peeled, cored and chopped
- 1 lime
- 3 Tbs or more chopped cilantro (base it off your liking)

Cut the green tops off of the green onions.  Slice peppers in half lengthwise.  Place peppers cut side down.  Drizzle with olive oil and season with salt and pepper.  Roast at 475 for 12 minutes.  Once the peppers are cool enough to handle, remove the skins and seeds and mince them.  Check the heat of your poblano pepper, generally they are mild, but every so often you'll get a HOT one.  Chop the white part of the green onions making sure to discard the root ends.

Add peppers and green onions to a bowl.  Add granny smith apples, the juice of 1 lime and the chopped cilantro.  Stir until well combined.  Season with salt and pepper.

I also made lime sour cream for the carnitas.  I simply mixed 1/4 cup light sour cream with the juice of a quarter of a lime.  Easy peasy, but delish.

Serve carnitas with additional lime wedges and top with more cilantro because you can never have enough cilantro.

This is my recipe I use for the Mexian Rice.  It is so so easy and so so good.  I double the recipe so I don't waste the tomato sauce:


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