A different kind of green for St Pat’s–Carnitas with Salsa Verde

St Patrick’s day is quickly approaching.  I am NOT Irish.  Not even a little bit.  But I do enjoy food with green.  Green tomatoes, green tomatillos, green chilis, green cilantro…you get the idea.  Who says you have to be Irish to appreciate green?  Salsa verde (green sauce) is something to be celebrated no matter what time of year.  I have found a new one from San Antonio farms at Costco that is quite tasty.  It seemed just the thing to add to my carnitas recipe.  I do mine in a slow cooker; it has minimal prep time to help get you out the door in the morning.  It is wonderful in tortillas with all the fixings when you get home from work.

If you have time after you shred the meat, put it in a 400F oven for about 5-10 minutes to make those crispy pieces we all love to eat!

You’ll need:

3-4 lb pork loin, or pork shoulder roast

1/2 cup (approx) of Spanish Gardens all purpose spice (or another ancho chili based spice mix)

1/2 cup of water or chicken stock

1 1/2 cup salsa verde, divided

In your slow cooker, put 1/2 cup of water or stock.  Take your pork roast and rub it all over with the ancho spice mix.  Place it in the cooker and pour 1 cup salsa verde over the top.  Cook on low for 7 hrs.  When meat is done, use two forks and shred meat, mixing with stock at bottom of pot.  Check seasonings, add another 1/2 cup of salsa verde and additional ancho spice if needed.  Add salt and pepper to taste..

Serve with warmed tortillas, cheese, lettuce and coriander chutney(green!) mixed with yogurt or yogurt cheese.  Add some (green) tabasco sauce on top.  Enjoy!

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