http://www.grubgirl.com/recipes/salsa-verde-carnitas-recipe-aka-mexican-pulled-pork/ San Francisco Bay Area cheap eats, restaurant reviews, and cooking tips. Wed, 28 Dec 2011 04:13:05 +0000 hourly 1 http://wordpress.org/?v=3.3 http://www.grubgirl.com/recipes/salsa-verde-carnitas-recipe-aka-mexican-pulled-pork/comment-page-1/#comment-385 Grubgirl Wed, 18 Mar 2009 02:59:14 +0000 http://www.grubgirl.com/cuisine/mexico/salsa-verde-carnitas-recipe-aka-mexican-pulled-pork/#comment-385 Yummmmy! @Webwopper that sounds delicious and much easier than when I tried it. Will definitely give your method a shot! Yummmmy! @Webwopper that sounds delicious and much easier than when I tried it. Will definitely give your method a shot!

]]> http://www.grubgirl.com/recipes/salsa-verde-carnitas-recipe-aka-mexican-pulled-pork/comment-page-1/#comment-384 Webwopper Wed, 18 Mar 2009 00:27:32 +0000 http://www.grubgirl.com/cuisine/mexico/salsa-verde-carnitas-recipe-aka-mexican-pulled-pork/#comment-384 Woops! I forgot to mention that I put in 6 inches of chorizo before simmering! Without it, it just wouldn't be authentic! lol Woops! I forgot to mention that I put in 6 inches of chorizo before simmering! Without it, it just wouldn’t be authentic! lol

]]> http://www.grubgirl.com/recipes/salsa-verde-carnitas-recipe-aka-mexican-pulled-pork/comment-page-1/#comment-383 Webwopper Wed, 18 Mar 2009 00:24:55 +0000 http://www.grubgirl.com/cuisine/mexico/salsa-verde-carnitas-recipe-aka-mexican-pulled-pork/#comment-383 I made this with a boneless pork roast, cheapest meat from the Cash and Carry. I simply covered the meat with water and a sprinkling of pepper, set to simmer on low overnight. I drained the meat, removed the fat and cut it across the grain into 1 1/2 to 2 inch long pieces. It was definitely falling apart and needed no shredding. It fell apart the rest of the way simmering in salsa for an hour. For the 4 lb roast I added 3 cups of medium Pace Picante Salsa, 4 medium onions diced, 2 large green peppers diced, a jar of roasted peppers, liberal fresh ground pepper. Simmered for an hour. I served it over folded over cheesy omelets and topped it with guacamole, sour cream, diced tomatoes and a sprig of cilantro. I'd like to say served it with a tall beer. Yummy! There's only 2 of us so we sealed the rest into mason jars for a few more easy meals. It filled 4 jars. :D I made this with a boneless pork roast, cheapest meat from the Cash and Carry. I simply covered the meat with water and a sprinkling of pepper, set to simmer on low overnight. I drained the meat, removed the fat and cut it across the grain into 1 1/2 to 2 inch long pieces. It was definitely falling apart and needed no shredding. It fell apart the rest of the way simmering in salsa for an hour.
For the 4 lb roast I added 3 cups of medium Pace Picante Salsa, 4 medium onions diced, 2 large green peppers diced, a jar of roasted peppers, liberal fresh ground pepper. Simmered for an hour.
I served it over folded over cheesy omelets and topped it with guacamole, sour cream, diced tomatoes and a sprig of cilantro. I’d like to say served it with a tall beer. Yummy!
There’s only 2 of us so we sealed the rest into mason jars for a few more easy meals. It filled 4 jars.

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