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Spiced Pork CarnitasLots of Free Recipes |
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Ingredients:
5 pound Boston pork butt roast
1 teaspoon white pepper
2 cloves minced garlic
2 teaspoons kosher salt
1 teaspoon ground cumin
2 tablespoons Chili powder
1 teaspoon paprika
Roasted Chili Verde Sauce:
2 red bell peppers
2 jalapeno's
1/2 pound butter (2 sticks)
1 cup flour
1 tablespoon Chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon black pepper
3 beef bouillon cubes
1 teaspoon salt
Directions:
Season roast with white pepper, garlic, kosher salt, cumin, Chili powder, and paprika. Place in slow cooker on low for 6-8 hours. Let cool and shred.
Grill red bell peppers and jalapeno's until black on the outside. Place in a Ziploc bag while hot off the grill and close the bag. When cool, peel the black off and puree peppers and jalapeno's in blender or food processor.
Melt butter and add flour, browning lightly. Add all spices for the sauce and saute into a paste. In a separate container combine 2 quarts of boiling water with bouillon cubes. Add to flour mixture stirring to form a smooth gravy. When the gravy is thickened, add pepper puree.
Mix sauce and shredded meat and serve on flour tortillas with your favorite salsa.
Submitted By:
Chef Stephen Erwin, Dallas, Texas