Carnitas Pizza Food

CARNITAS PIZZA

Steps:

• Preheat oven to 300 degrees.
• Mix the chili powder, cumin, oregano & salt in a small bowl.
• Rub the spice mixture on both sides of the roast.
• Heat the canola oil in a large pot over high heat, then sear both sides of the roast until nice and brown, about 2 minutes per side.
• Pour the juice into the pot with the meat.
• Cover and roast for about 4 hours, until falling apart.
• Use 2 forks to shred the meat then return to the juices.
• Roll out pizza dough into a thin rectangle.
• Drizzle baking sheet with olive oil and transfer dough to the baking sheet.
• Spread tomatillo salsa thinly all over dough.
• Lay mozzarella slices next, then yellow onion and pepper.
• Bake pizza for 12-15 minutes (*book does not say at what temperature-I did 500 degrees as thatâ??s what her other pizza recipes said)
• Lay the warm shredded meat on top, making sure to get plenty of the juices on as well.
• Sprinkle with sliced green onions and slice into pieces.

CARNITAS

Steps:

• Preheat the oven to 275 degrees F.
• Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
• Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
• Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
• Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.

CARNITAS

Steps:

• Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
• Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
• Serve with tortillas and suggested toppings to make tacos.