Wednesday, April 6, 2011

Purple Cabbage Pork Carnitas

It doesn't get much easier than this.  As you can tell from my lack of blog posts, I've been insanely busy and utilizing the crock pot has been a dinner saver for us.  Here's what you need:

1   3-4 lb. Pork Shoulder Blade Roast
1   cup fresh pico de gallo
1   cup chicken stock
1   head organic purple cabbage
Salt, pepper, cilantro, guacamole, extra pico de gallo, and lime wedges are optional, but recommended to taste

Place pork and chicken stock in slow cooker on high for 5-7 hours.  Add pico de gallo once pork pulls apart easily.  Meanwhile, slice bottom off the head of cabbage and cut in half.  The leaves should peel off fairly easy, but you may have a few tears here and there.  Rinse cabbage leaves and pat dry.  When pork is finished and tender,  place a few scoops of it on the cabbage leaf and top with guacamole.  Add cilantro, pico de gallo, some fresh squeezed lime juice, roll it up and enjoy.

1 comment:

  1. This is a seriously amazing recipe. I'll be making it often!

    The only thing I added to your recommended toppings was a saute of red onions and mushrooms in some ghee with salt, pepper, and a little blackening seasoning. It was delicious either way!