I love Carnitas! I mean, really, really love ’em. Of course I love anything pork, but still.  Carnitas tacos and a cold cerveza! Man, that is some good eats.

There are a number of salsas and such that you could pair with Pork Carnitas. I thought I’d make Tomatillo since my daughter keeps asking me what those “little green tomatoes” are in the store. I tell her over and over, they’re not tomatoes, they’re tomatillos, but she still asks. Well, now she knows what they are and how they taste.  Yummy!

Anyway, here’s everything you need to make a wonderful Carnitas meal for your family. Enjoy!

Carnitas:

3 – 4 pounds boneless country-style pork – $4.01
1 medium onion, sliced – $.25
Juice of 2 fresh oranges – $.50
2-3 cups water (maybe a little more)
2 garlic cloves, peeled and minced (or 1 Tbsp garlic salt) – pantry
1 tsp cumin – pantry
1 bay leaf – pantry
1 1/2 tsp sea salt – pantry
1 pkg Corn Tortillas (10-12) – $.69

COST: $5.51

Cut boneless pork ribs into thirds or 2 inch chunks.  Peel and thickly slice onion. In a deep pot or Dutch oven, combine pork, 3 cups water, garlic, onion, cumin, bay leaf and salt. Add fresh squeezed orange juice and cover.  Turn heat to high and bring to a boil.

Once to boil, reduce heat to low and slow simmer until pork is fork tender, usually around 2 hours. Make sure it’s a SLOW simmer, not a boil. If it’s too high, your meat will be tough and chewy. Also make sure the pork is always partially submerged in liquid. Add a little more water, if necessary.

When the pork is done, remove cooked pork and onion from liquid and place in roasting pan.  Preheat oven to broil and place meat and onions in oven with some of the boiled broth and little lard, if you choose (if watching calories, omit the lard).

Cook for 10-12 mins or till meat starts to crisp and brown. Add more broth if necessary and stir or flip to make sure the meat is all nice and toasted. Careful not to burn.

Serve on warmed corn tortillas with Roasted Tomatillo Sauce (or salsa of your choice) and fresh guacamole. And don’t forget that ice cold beverage.  Dos XX would be my choice!

Roasted Tomatillo Sauce:

1 -1 1/4 lb fresh tomatillos (approx. 6-7) – $1.11
2 fresh serrano chiles, diced – $.15
2 garlic cloves, unpeeled – $.15
1 yellow onion, cut into 4 chunks – $.20
1/4 cup fresh cilantro (finely chopped) – $.15
1 1/2 to 2 tsp salt – pantry

COST: $1.76

Preheat oven broiler.

Remove husks from tomatillos and rinse under warm water to remove stickiness. With a little canola or olive oil on your hands, rub/coat tomatillos, chiles, onion and garlic. Place on cookie sheet and broil. Be careful to turn tomatillos and chiles when charring occurs, once or twice. Cook until tomatillos are softened and slightly charred, about 5-7 mins.

Let cool, peel of stem off the chiles, toss all the roasted ingredients in the food process or blender.  Now add cilantro and a little water, if necessary, just to facilitate blending.  Hit puree until you reach desired consistency. Season with salt to taste and enjoy.  You can serve warm or cold.  Make a day in advance and the flavor will be even better.

Guacamole:

2 Hass Avocado – $1.00 (2 for buck today!)
2 fresh serrano chiles, diced – $.15
squeeze of lemon or lime juice – Free from tree!
1/2 to 1 tsp salt – pantry
1/2 tsp garlic powder – pantry
Cilantro Chopped, to taste – $.15

COST: $1.30

Peel and remove pit from avocado. Smash Avo with fork. Mix in diced chile and diced tomato. Add salt to taste and garlic powder.  Last, toss in cilantro and add one big squeeze of lemon juice. Mix again and serve.

I had leftover spanish rice in the freezer, so we added that as a side. You could serve with warm tortilla chips, refried beans, etc. Or, all alone! They’re so yummy, you don’t even need a side.

strong>GRAND TOTAL: $8.57