Scrumptious Sunday ~ National Pork Month ~ Traditional Carnitas – YUMMY!

Scrumptious Sunday hosted by Meredith at Mercedes Rocks
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.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!