CARNITAS (my most favorite way to make this recipe)
2-3 pound boneless pork roast with fat
1 can Old El Paso verde enchilada sauce
1 large onion, chopped fine
2 cloves garlic, minced, Jar
sea salt
white pepper
  • Pre-heat oven to 300 degrees.
  • Lightly spray your baking dish with PURE.
  • GENEROUSLY salt and pepper both sides of your roast. Put in the baking dish.
  • Cover the roast with the onion pieces.
  • Whisk the minced garlic into your enchilada sauce.
  • Pour over the onions and roast to coat well.
  • Cover loosely with foil.
  • Bake for 3 hours or until fork tender.
  • Remove to cutting board with a juice well.
  • Shred the meat and return to pan with the juices.
  • Increase heat to 325 degrees.
  • Cook uncovered 30 minutes until tops are slightly crispy.
  • Turn the meat and bake another 30 minutes. There should be virtually no juices left.
  • Serve with warm tortillas, guacamole and salsa.
This makes enough for 4 large burritos. It is a lot of time and work so I usually double everything and then portion out for freezer packs.
aprons 3

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