Here is what you will need to make these tasty carnitas. The seasoning powder is made from garlic powder and two kinds of chili powder.
Dice the pork into small cubes about 1 inch in size.
I sprinkled about half of the seasonings over the pork and then I covered it and let it set in the refrigerator for about 4 hours. Then used the rest of the seasonings when I was ready to cook it.
Heat two tablespoons of the Mazola Corn Oil in skillet. Add the pork, onions, garlic powder and chili powders. Cook for about 3-5 minutes to brown meat.
Cover with enough water to just cover the meat. Bring to a boil. Cover and reduce heat. Simmer for 30 minutes. Uncover and simmer for an additional 30 minutes or until all liquid has evaporated.
The original recipe calls for a pork shoulder but I substituted a pork tenderloin. I was a littler worried that since it was a leaner cut of meat that it might come out tough but it was very tender and flavorful.
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- 1 pound pork shoulder
- 2 tablespoons Mazola® Corn Oil
- 1/4 cup chopped onions
- 1/2 teaspoon Spice Islands® Garlic Powder
- 1 tablespoon Spice Islands® Chili Powder
- 1/4 teaspoon Spice Islands® Chipotle Chile Powder
- 2 tomatillos, finely chopped
- 1/2 cup finely chopped tomatoes
- 1/4 cup coarsely chopped fresh cilantro
- 4 corn tortillas
1. Cut pork into 1 inch cubes;
season with salt and pepper. Heat oil in large skillet or Dutch oven.
Add pork, onions, garlic powder, chili powder and chipotle chile powder;
saute 3 to 5 minutes to brown the meat.
2. Add enough water to barely cover
pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove
lid and continue to simmer an additional 45 minutes or until liquid has
evaporated.
3. Combine chopped tomatillos, tomatoes and cilantro in a small bowl.
4. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.
