This dish is probably my favorite tailgate dish! It’s simple to premake, and then you just take it to your tailgate and reheat. No pressure of cooking at the grill. Then assemble the carnitas along with whatever sides you like, and people can help themselves.
1 4-5 pound lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 large onion, chopped
4 cloves garlic, minced
1 tbsp seasoned salt
2 tsp pepper
On the side, buffet style:
2 dozen warm corn and/or flour tortillas
1 can sliced olives (optional)
2 cups Monterey Jack cheese, grated
1 bunch green onions, chopped
2 avocados, sliced and sprinkled with lime juice
1 bunch cilantro, chopped
Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions.
Loosely cover the pan with aluminum foil. Bake at 300 degrees for ~ 4 1/2 hours, or until fork tender.
Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork. ***If not eating immediately, then let cool, and then place in a container with juices and refrigerate.
Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.
*Can be prepared in advance, and then wrapped in foil and refrigerated. Simply reheat on the grill using the guidelines per Direction #3 at your tailgate and enjoy!!!
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