A healthier version of carnitas, this dish doesn't involve frying or require added oil. The chile injects just enough heat and the beer brings a balancing tang. You can also serve this as a filling for tacos and enchiladas.
|1 large onion, peeled and cut into quarters||1 12-ounce 1 12-ounce Mexican beer, or any light beer|
|1 carrot, peeled and cut into 4 large pieces||1 jar tomatillo salsa, to accompany|
|1 pasilla chile, top stem removed||Flour or corn tortillas, to accompany|
|6 cloves garlic, peeled||Grated queso fresco or jack cheese, to accompany|
|1 tablespoon kosher salt||2 pounds pork shoulder|
|1 tablespoon ground cumin|
In a large Dutch oven or a slow cooker, add all the ingredients. If using a Dutch oven, place in a 250 degree F oven for 5 hours, turning 2 to 3 times. If using a slow cooker, cook for 6 to 8 hours.
When done, allow to cool slightly. Using the back of a fork, break down all the ingredients until they are shredded and mashed completely. Adjust seasoning with additional salt if needed.
Serve with tomatillo salsa, warm tortillas and cheese.
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