Pork Carnitas with Peach Salsa: Improv Blog

I wish these pork carnitas with peach salsa and I could be reunited.  It would feel so good.

As a pun lover, I really enjoyed this month’s Improv Challenge of peaches and herbs.  A great summer ingredient combo and a great singing duo.

Now, these carnitas.  They are great for many reasons.

First, they are delicious.  I do not know how to properly convey to you all how good these pork carnitas are.  If I were texting you, I would use lots of random emojis and lots of explanation points, but since this is a blog let me just say: yum. Let it be known that I ate these pork carnitas three days in a row and was very sad to have to eat something different on the fourth day.

Second, they are easy to make.  Just rub some spices on the pork and stick it in your slower cooker.  Instead of sweating in the kitchen, you can watch a Real Housewive marathon  while dinner cooks itself.  After pondering why Vicki is dating Brooks or how Lydia’s hair is so thick (jealous), you can just shred up the pork and top it with a quick peach salsa. Then you sit down and eat.  Easy.

Third, this recipe makes a lot of food.  Meaning you can feed a large crowd or happily eat pork by yourself all week long- it tastes great leftover.  With this pork, you are ready for several nights of  reality TV marathons.  After watching Real Housewives the first night, I recommend transitioning to Princesses of Long Island.  Last night, I literally just had to sit in silence for a few moments to ponder that show.  It’s unexplainable, awful, and wonderful.

What do you mean work?  No thank you, I have pork carnitas to attend to. And bad reality TV to watch.

PORK CARNITAS WITH PEACH SALSA
Carnitas adapted from Oh Sweet Basil
Peach Salsa from Cinnamon Freud

INGREDIENTS

For the Pork Carnitas:
4-5 pounds pork shoulder
6 cloves garlic, chopped
1 tablespoon salt
1 teaspoon black pepper
1/2 tablespoon ground cumin
1/2 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon dried cinnamon
12 ounces beer
1/2 cup lime juice
1/2 cup water
1/2 cup picante sauce

For the Peach Salsa:
4-6 peaches, diced
1/2 shallot, minced
1/4-1/3 cup candied jalapeños, minced
Splash lime juice
Pinch of salt
1/3 cup chopped cilantro

For Serving:
Tortillas
Cojita cheese, crumbled
Avocado slices

DIRECTIONS

For the Pork Carnitas:

Rub spices onto pork.  In a slow cooker, combine pork, spices, beer, lime juice, water, and salsa.  Cover and cook on low for 6-8 hours, until fork tender.

Preheat broiler.

Remove pork from slow cooker and shred with ford.  Place in a single layer on a baking sheet.  Broil until browned and crispy, about 3-6 minutes.

For the Peach Salsa:

Combine peaches, shallot, jalapeños, lime juice, salt, and cilantro in a bowl. Mix together.

Serve pork on tacos topped with peach salsa, cojita cheese, and avocado slices.

Serves 6-8.

Thanks to our host, Frugal Antics of a Harried Housewife– make sure to check out what everyone else made!

Advertisement