We enjoyed this dish very much. I prefer my carnitas cooked in my slow cooker and shredded, so that's how I prepared ours. Because of religious reasons, my husband does not eat pork so I made this using a beef chuck roast. I slow cooked it for around 4 hours on high then took it out, shredded it, added in more onion and crisped it up in a frying pan using Mazola Corn oil. Once it was crispy, I warmed up the corn tortillas (A MUST) and took the meat and the tomatillo mixture which I pureed in my Magic bullet and served it. I also had a side of mashed pinto beans and some homemade guacamole on the side. In my opinion, the tomatillo sauce was ok, but nothing that a store bought jar could have provided for me. I added in some jalapeno and lime to kick it up and it was ok. The biggest surprise for me was using the corn tortillas. I agree with another reviewer that the corn oil and corn tortilla are a nice compliment to each other! Thanks #AllstarsMazola I'm saving this one :-)
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We enjoyed this dish very much. I prefer my carnitas cooked in my slow cooker and shredded,...