TASTY CARNITAS with ROASTED CORN SALSA

TASTY CARNITAS with ROASTED CORN SALSA

When Captain makes a request for something specific from the galley, the Kat does her best to comply.  Francois has been asking for pulled pork anything for some time now so tonight I broke out the pressure cooker to assuage his cravings.  The important thing to remember is that the cut of meat has to be a rather fatty one.  I’ve tried to make pulled pork with tenderloin before and the results were a bit dry.  You can always fudge the end product with some sauce but since carnitas have that finishing step of broiler or grill I used a small pork shoulder roast this time.  Perfectly juicy fall apart at the touch of a fork tender.

So while the pork was cooking, I threw together a tasty go-with.  The grilling of the corn kernels brought out an extra sweetness.

…while the addition of lime juice made the perfectly balanced compliment.

Added to that the crunch of red onion and creaminess of an avocado and lots of fresh parsley….and we were ready to dine.

This could have been perfect all on its own but it’s delicious piled into tacos or tortillas or even on a bed of rice as well.

Thank you Corby for the Carnitas inspiration

TASTY CARNITAS with ROASTED CORN SALSA
 
Author:
Ingredients
  • 4 tbsp. olive oil, divided
  • 2 tsp. salt
  • 1- ½ tsp. ground cumin, divided
  • 1 tsp. chile powder
  • ½ tsp. black pepper
  • 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks
  • 1 onion, sliced
  • 3-4 cloves garlic, smashed with the flat part of a knife
  • 2 tsp. dried oregano
  • 1 cinnamon stick
  • 1½ cups fresh orange juice
  • ½ cup fresh lime juice, plus 1 lime for corn salsa
  • 1 large can corn niblets, drained (about 2 cups corn)
  • Salt and Pepper to taste
  • ¼ red onion, chopped
  • 1 avocado, pitted and chopped
  • 2 cups chopped cilantro or parsley
Instructions
  1. In saute pan, heat 2 tbsp oil and saute corn until the skin begins to blister and the kernes begin to brown.
  2. Let cool slightly and toss with onion, avocado, cliantro and juice from 1 lime.
  3. Season with salt and pepper and set aside while you prepare the pork.
  4. Heat remaining 2 tbsp oil in pressure cooker pot.
  5. Toss pork in salt, cumin, chili powder and pepper making sure to coat all pieces.
  6. Brown pork lightly in the oil.
  7. Add onion and garlic and continue to brown for another couple of minutes.
  8. Add oregano, cinamon stick, orange and lime juice.
  9. Set pressure cooker on high for 25 minutes.
  10. When done let pressure release naturally.
  11. Remove pork from the pot reserving 1 cup of strained liquid.
  12. With 2 forks, shred meat and toss with reserved liquid.
  13. Spread meat onto a baking sheet or grill pan.
  14. Broil or grill until crispy edges form on the pork.

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