Monday, April 29, 2013

Cinco de Mayo Fun...Pork Carnitas Tacos with Tomatillo Salsa!

What do you do with tomatillos, 
or those ugly little green tomato-looking
things with husks on them?
You make a wonderful tart and savory
green salsa that is great with pork carnitas.

This is classic Mexican food at its best. 
And also my favorite go-to taco recipe. 

2 1/2 pound pork shoulder, cut into chunks
3 t. dried oregano
2 t. fresh ground pepper
1 t. sea salt
1 t. ground cumin
1 onion, cut into chunks
3 whole garlic cloves
Juice of three limes
12-16 GF corn tortillas*
2 ripe avocados, sliced
Fresh cilantro
Fresh cabbage, finely shredded

Rub all spices on the outside of the pork and place seasoned pork in the bottom 
of a slow cooker.  Toss the onion and garlic on top of the pork. Squeeze the lime 
juice over the top.

Slow cook about 8 hours until meat is falling apart.  Drain the meat and shred the 
pork with a fork.
Serve with warm corn tortillas, tomatillo salsa, avocados and garnish with cilantro 
and cabbage.

Tomatillo Salsa
1 pound tomatillos, husked, halved, broiled/grilled until soft (5-10 minutes)
1/2 cup onion
1 large clove garlic, optional
1 cup cilantro leaves, loosely packed
1 T. fresh lime juice
1 jalapeno pepper, seeded and chopped

Puree the broiled/grilled tomatillos and the remaining ingredients in the food
 processor until smooth. Cool in refrigerator until ready to serve.

Makes: Entire recipe of tacos and salsa makes enough for 8-10.

*Use non-GMO corn products!

This recipe is available in my gluten free cookbook:
"The Very Best of Gluten Free & Wheat Free Cooking"
by Diane B. Jacobs, available at Celiac Disease Info. org

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