Wednesday, September 21, 2011

Taco Tuesday!

Hey folks! Well we are in Fargo ND for the next few days.  It has been a little stormy the past couple of days. Which, always puts me in the mood to put on a good movie and cook all day! I am a BIG fan of Mexican food and as I have been driving around Fargo I haven’t seen one Mexican restaurant other than chains.  So, I decided to satisfy my craving by making some tacos! Now I really love carnitas, crispy pulled pork how could you go wrong? On the other hand, I also like chili Verde... delicious stewed pork in silky, green chili sauce.  So, I thought I would try and combine them to fill both desires and put them in a taco!

They came out amazing and here is how I did it...

Carnitas "Verde" style


3-4 lb. Pork roast (You can use Pork Butt if you like as well.) They were too big for our little RV oven.

1/2 cup whole milk


(You can adjust this to your liking)

2 tsp. kosher salt

1 tsp. black pepper

1 tsp. chili powder

1/4 tsp. coriander

2 tsp. cumin

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/2 tsp. cayenne

1/4 tsp. smoked paprika

1 tsp. spanish paprika

1 1/2 tsp. Oregano /Mexican oregano

Pinch clove

Pinch cinnamon

Verde Sauce

6-7 fresh tomatillos husk removed cut in half

1 tomato cored seeded quartered and halved

1/2 white onion quartered

1 or 2 (your preference) fresh jalapeno seeded and rough chopped

2 Pablano chilies cored, seeded and rough chop 1" pcs

1 Tsp. fresh chopped Marjoram

1 small bulb top cut off for roasting

1/2 cup chicken stock

Cover meat all over with rub you may have some left over. Wrap meat in plastic and put in fridge overnight


Put meat in roasting pan and let sit for about 45 min before putting in oven.

Preheat oven to 450

Rub pork with 1 tsp. of oil.

Roast pork for about 20 min remove

Turn oven down to 325

Add chopped vegetables to roasting pan surrounding meat cover with chicken stock

Place back in oven, cover with a cookie sheet (helps it brown on top better than foil and still retains moisture)

Roast for 3 1/2 to 4 hours. It should be fork tender and want to fall apart when lifted.

Remove and it should look like this...

Remove meat and let rest for at least 30 min

Transfer Verde to small pot put on med heat add the fresh chopped Marjoram. You can add a little more stock if you want a looser sauce.

Reduce by half then use a hand blender to blend sauce.

Sauce should look like this when done...

Pull Pork discard fat

Return to roasting pan drizzle and toss with milk (a little at time you may not need the entire 1/2 cup).  You just want the meat just coated not saturated or soggy. Also add 3 or so tablespoons of the Verde sauce and toss.

Return meat to a 350 degree oven to crisp up for about 30 to 45 min stir meat and scrape pan occasionally.

I made a quick slaw to accompany my tacos, but you can certainly serve your taco’s with whatever you like...


2 cups cabbage slice very thin

1 diced jalapeno or habanero if you want it spicier!

1 tablespoon oil

1 tsp. rice vinegar

2 tsp. pineapple juice

1 tablespoon chopped cilantro

Season to taste


Place meat and slaw on a heated corn tortilla ( I put mine in a pan with a bit of oil to crisp it up a little)

Drizzle the meat with some of the Verde sauce

Add a litttle diced raw onion if you like and your done!


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