Spicy Mexican Braised Pork with Roasted Tomatillo Sauce
Ingredients
2 Pounds of Boneless Pork Loin Roast or Boneless country ribs
2 Jalapenos
8 Tomatillos
1 head of Garlic
1 Bunch Cilantro
1 White Onion
2 Limes
3-4 oz Fatback/Bacon ( Sliced if available)
Cumin
Chipotle Powder
Paprika
Janes Crazy Mixed up salt (or other season salt)
Granulated Sugar
For Sauce
Heat oven to 400 degrees
Remove papery skin from Tomatillos
Wash Tomatillos and Jalapenos with hot soapy water and dry well.
Coat whole head of garlic, Tomatillos and Jalapenos with vegetable oil. Stick on pan and put in oven for 20-30 minutes until everything looks roasted.
For Pork
Cut porkinto 1" rectangles
Coat all sides liberally with Cumin, Powdered Sage, Janes Mixed Up Salt, Powdered Chipotle.
Cover hand with Saran wrap and press seasoning into meat.
Sprinkle all sides with sugar. (Less liberally than the other seasonings)
Heat several slices of fatback in large fry pan. Brown all sides of pork then set aside.
Toss in diced onion and move around until brownish. The onion will pick up any fond and residual spices. Dump the onions in the food processor along with half a bunch of cilantro.
Take out the Tomatillos, Jalapenos and Garlic from the oven. Put tomatillos in food processor. Deseed Jalapenos and put in food processor. Cut top of garlic head and discard. Squeeze garlic into food processor.
Add juice of 1 lime, 1 Tbs paprika and some kosher salt. Pulse until combined.
Finish with Braise
Pour salsa into 9x13 glass casserole dish. Add pork chunks on top of salsa, keeping pork chunk tops dry. Cover tightly with tin foil and place in 300 degree oven for at 3-5 hours. Longer is better.
Serve with chopped cilantro, lime wedges and rice.
Ingredients
2 Pounds of Boneless Pork Loin Roast or Boneless country ribs
2 Jalapenos
8 Tomatillos
1 head of Garlic
1 Bunch Cilantro
1 White Onion
2 Limes
3-4 oz Fatback/Bacon ( Sliced if available)
Cumin
Chipotle Powder
Paprika
Janes Crazy Mixed up salt (or other season salt)
Granulated Sugar
For Sauce
Heat oven to 400 degrees
Remove papery skin from Tomatillos
Wash Tomatillos and Jalapenos with hot soapy water and dry well.
Coat whole head of garlic, Tomatillos and Jalapenos with vegetable oil. Stick on pan and put in oven for 20-30 minutes until everything looks roasted.
For Pork
Cut porkinto 1" rectangles
Coat all sides liberally with Cumin, Powdered Sage, Janes Mixed Up Salt, Powdered Chipotle.
Cover hand with Saran wrap and press seasoning into meat.
Sprinkle all sides with sugar. (Less liberally than the other seasonings)
Heat several slices of fatback in large fry pan. Brown all sides of pork then set aside.
Toss in diced onion and move around until brownish. The onion will pick up any fond and residual spices. Dump the onions in the food processor along with half a bunch of cilantro.
Take out the Tomatillos, Jalapenos and Garlic from the oven. Put tomatillos in food processor. Deseed Jalapenos and put in food processor. Cut top of garlic head and discard. Squeeze garlic into food processor.
Add juice of 1 lime, 1 Tbs paprika and some kosher salt. Pulse until combined.
Finish with Braise
Pour salsa into 9x13 glass casserole dish. Add pork chunks on top of salsa, keeping pork chunk tops dry. Cover tightly with tin foil and place in 300 degree oven for at 3-5 hours. Longer is better.
Serve with chopped cilantro, lime wedges and rice.
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