Carnitas With Pineapple And Pickled Jalapenos Recipes

PICKLED JALAPENOS

Steps:

• Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
• Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
• Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

LAMB CARNITAS TACOS WITH ROASTED TOMATILLO SALSA

Steps:

• Preheat the oven to 300 Deg. F
• Prepare the lamb: Cut the lamb into 2- 3" square chunks, do not trim any fat
• Place the lamb in a large ovenproof skillet and distribute the garlic and onion over the top. Season with spices then add in the orange, lemon and lime juice and one cup of the chicken broth. Place a lid on the pan and place in the oven. Cook for 4-6 hours, checking every hour after the first two hours to see if the liquid is simmering, if its not turn the heat up to 350 and cook until it starts to simmer, leaving the lid on still. Once simmering, bring the heat back down to 300 then check every 20 min or so until the meat starts to shred easily, turning the pieces of meat over every time you check it. If the liquid is getting too low, add in the remaining half a cup of chicken broth.
• Once the lamb can be shredded easily with a fork remove the pan from the oven and roughly shred with two forks. Heat a cast iron skillet on medium high and add a little coconut oil. Cook the shredded lamb a few minutes to crisp it up then transfer back to the original pan with the remaining liquid and keep warm until ready to serve. Taste the lamb and season with more salt and pepper if desired.
• Make the salsa while the lamb is cooking. Place the diced onion in a small bowl of ice water.
• In a skillet over medium high heat dry roast the peppers, garlic cloves still in their peel and the tomatillo halves. Turning the tomatillos once and the rest of the ingredients often to make sure all sides are starting to brown. Remove from the pan.
• Let cool then remove the garlic peels, stems and seeds from the peppers and place in a blender along with the roasted tomatillos, add in the lime juice and cilantro and blend until mostly pureed. Transfer to a bowl, drain the ice water from the onions and add the onion to the bowl and stir. Taste and season with salt and pepper.
• To make the tacos
• Soften the tortillas in a 275 deg oven, lightly brush with oil and heat on a cookie sheet for a few minutes until soft and pliable. Repeat with desired number of tortillas. Keep the tortillas wrapped in a kitchen towel on a plate to keep warm.
• Take one tortilla, place about 2-3 ounces of the lamb in the center and top with some pickled red onion, avocado slices, some tomatillo salsa, fresh goat cheese crumbles and a dash of hot sauce if desired.
• Serve with chips and margaritas of course!!

CARNITAS WITH PINEAPPLE AND PICKLED JALAPENOS

Steps:

• For the pickled jalapenos: In a small saucepan, combine the lime juice, vinegar, sugar, salt, and jalapenos. Bring to a simmer over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes.Transfer to heat proof container and cover with plastic wrap and let cool for about 20 minutes. Transfer to the refrigerator for at least 15 minutes and up to 2 days.
• For the carnitas: Cut the pork shoulder into 1 1/2- to 2-inch pieces and put them in a large Dutch oven or heavy pot. Add the lime juice, orange juice, garlic, chili powder, coriander, cumin, and salt. Add just enough water to cover the pork and bring the mixture to a boil. Reduce the heat to medium-low, cover, and cook for 30 minutes. Remove the lid and continue cooking at a gentle simmer for at least 1 1/2 hours but no longer than 2 hours, stirring occasionally and taking care that there is still liquid in the pot.
• Increase the heat to medium-high and cook, stirring, until all of the liquid has been absorbed or evaporated, about 10 minutes. Continue cooking, carefully turning the pork pieces, until they develop brown, crispy edges, about 5 minutes.
• For the tacos: Assemble the tacos using the warm tortillas and the carnitas. Top with the pineapple, cilantro, cabbage, cheese, Pickled Jalapenos and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.

PORK CARNITAS QUESADILLAS WITH PINEAPPLE SALSA

Steps:

• Pork:.
• Place pork, chicken broth, salt, garlic, jalapenos and onion in large pot and bring to a slow simmer. Add cumin, oregano, tomato paste, chipotle chiles, adobo sauce and chile powder to meat.
• Cover and simmer for 1 1/2 hours or until pork is pull-apart tender. Increase heat to evaporate excess liquid. Shred meat with a fork and set aside.
• Salsa:.
• Combine salsa ingredients and chill for a minimum of 30 minutes.
• To assemble:.
• Lay out tortillas and spread pork mixture on 1/2 of each tortilla. Top with corn, black beans and cheese. Fold over and brown on each side on hot griddle. Place on cookie sheet in warm oven to hold. Serve with pineapple salsa.