Recipe - Carnitas W Salsa Fresca

2 pound Boneless pork butt
1 tablespoon Vegetable oil
1 lg Navel or Temple orange;
thinly cut or sliced up
1 small Lemon; thinly cut or sliced up
1 small Lime; thinly cut or sliced up
Salt; to taste
Freshly ground black pepper;
to taste
1 teaspoon Ground allspice
1 pn Ground cloves
1 pn Freshly grated nutmeg

SALSA FRESCA
2 Ripe tomatoes; minced
2 Chiles Serano; chopped
1 tablespoon Chopped coriander leaves
(cilantro)
2 Scallions; finely chopped
One fourth cup Fresh lime juice
Salt; to taste

1. Trim the pork of all visible fat. Heat the oil in a large skillet, add
the pork, and sear over high heat until attractively browned, several
minutes on each side.

2. Place half the fruit in an ovenproof casserole large enough to
accommodate the pork. Season the pork with the remaining ingredients &
place it over the fruit. Place remaining fruit over the meat.

3. Cover the casserole & bake for 1 hour, or until the meat registers 150
F.

4. Remove the fruit & meat from the casserole. Degrease the pan juices,
reduce by half, & use as a sauce.

5. To serve, cut the meat into pieces about 1in. square. Mix with sauce
and serve with flour tortillas, Mexican rice, Salsa Fresca & tossed salad.
Salsa Fresca:

1. Mix all ingredients together & chill at least 1 hour in the
refrigerator.

2. Serve each person a small ramekin of salsa. The orange, lemon, and lime
give a wonderful citrusy flavor to the pork while tenderizing at the same
time.

JALAPENO'S

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.