The recipe I was given years ago lacked in flavor so I modified it and we're extremely happy with the outcome. I've been making them this way for years. Originally the roasting was done on a rack with water underneath and just a simple salt and pepper.
Now I use a large onion diced as my natural rack to protect the pork. The onions bake together and become an essential flavor to the dish. I place the pork roast on top of the onion pieces and surround it with a can of diced green chiles and 4-5 cloves of minced garlic. Then I pour a can of salsa verde enchilada sauce** on top of the green chiles and onions. Cover it with foil and bake for 2 hours at 350°.
Then uncover it and bake another hour or until fork tender. Remove the roast to a cutting board and shred it into bite sized pieces.
1/2 pound tomatillos
2 tablespoons minced cilantro leaves
1/4 teaspoon sea salt
- Grill jalapenos until lightly charred.
- Halve the tomatillos and simmer until soft. Allow to cool and drain off water.
- Blend the peppers, tomatillos, garlic and salt until smooth.
- Stir in cilantro.
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