Pork Carnitas

Roasted Tomato Salsa


Mexican was on the menu here tonight. Pork Carnitas in homemade corn tortillas and served with pinto beans and guacamole. Washed down with Sangria.

The pinto beans were put on to simmer in the morning. The beans had been soaked overnight. And I roasted tomatoes on the grill for the salsa. The pork shoulder was rubbed with garlic and lots of chipotle pepper, then, slow roasted until it was fall apart tender. It doesn’t take long to mix up the masa dough for the tortillas, so they were made at the last minute.

As requested – some additional recipes. Use these recipes as guidelines and adjust the ingredients to suit your own tastes.

Home Cookin Chapter: Recipes From Thibeault’s Table

Salsa Fresca
Fresh or canned tomatoes, peeled and chopped (If I use canned tomatoes I drain them well first)
1/2 cup finely chopped onion
1 jalapeño chili, seeded finely chopped
Fresh lime juice
1 garlic clove finely minced

In a medium bowl, combine tomatoes, onion, garlic and chili. Add fresh lime juice, cilantro and salt to taste. Mix well and let sauce stand for 2 hours. Serve at room temperature. Makes two cups


Roast 3 or 4 large tomatoes on the grill to char the skins. Put the tomatoes, garlic, onion, jalapeño pepper and cilantro into the food processor or a blender and pulse. Season with salt and a squeeze of fresh lime juice.

Home Cookin Chapter: Recipes From Thibeault’s Table

2 ripe avocados
1 to 2 tablespoons chopped onion
1 garlic clove
1/2 tomato seeded and chopped
1/2 small chili pepper (Jalapeño or Serrano)
fresh chopped cilantro to taste
squeeze of fresh lime juice

Cut the avocado in half, remove the pit and using a spoon scoop the pulp into a small bowl. Add the other ingredients and mix with a fork. Leave some texture. Season to suit personal taste.
Home Cookin Chapter: Recipes From Thibeault’s Table

Pinto Beans
Soak pinto beans (or Black Beans) over night.

Drain and cover with chicken broth, add two to three garlic cloves, two or three slices of smoked bacon, season with cumin, salt and pepper. Simmer until the beans are tender.

Serve topped with a little cheese and salsa or use beans to make refried beans.

Home Cookin Chapter: Recipes From Thibeault’s Table

Spanish Sangria
Source: Barbara Hansen’s Mexican Cookery (1981)

1 bottle, dry full bodied red wine (use a decent wine)
2 tablespoon orange liqueur (Grand Marnier)
1/3 cup of simple syrup
1 lime thinly sliced
1 orange thinly sliced
1 lemon thinly sliced
Juice of one orange
1 cup club soda

Combined wine, syrup, brandy and orange juice and stir. Add sliced fruit and just before serving add the soda water.

Do not let the fruit slices sit in the Sangria for more than one hour before serving as the peels can cause the drink to be bitter.

Simple Syrup
1 cup sugar
1 cup water

Bring water and sugar to a boil and simmer until liquid is clear and the sugar has dissolved. Pour in to jar and refrigerate. Keep for 3 weeks.

11 Comments Add yours

  1. theUngourmet says:

    Tex-Mex is one of my favorites! This looks soooo delicious! My husband would absolutely love it also!

  2. Debra says:

    I\’ve been checking out your blog and you have some great recipes! I will most definitely have to try the potato leek soup and your salsa and guacamole too. Glad I found you. 🙂

  3. Katy ~ says:

    You made corn tortilla! Awesome! And the pork carnitas look so good. I just know we\’d love these here. Well done!

  4. I still have to make these!!!

  5. Linda says:

    Beautiful Ann!

  6. Unknown says:

    I can\’t wait to try these. I just want to say that I love your blog. I hope you don\’t mine that I follow your blog. Madeline

  7. Foodiewife says:

    I\’m whimpering… I\’m hooked… I love carnitas (I\’m half Mexican. Look at the crust on the outside. Perfection! Are there recipes to come? Did I miss something?Your faithful foodie fan,Debby

  8. #1SAHM says:

    I love carnitas! And with homemade tortillas??? YUM! Thanks for sharing! : )

  9. I really appreciate all of your kind words and support.Madeline, Of course I don\’t mind. I\’m honored.Debby, this is one of those dinners where I don\’t really follow a recipe for anything. The meat is easy. Just rub a pork shoulder with chipotle pepper and lots of garlic, salt and pepper, put into a heavy pan with a lid (I used a vintage Griswold cast iron Dutch Oven) and slow roast until the meat is tender. Depending on the size of the roast it will take any where from 2 to 4 hours. I\’ve gone back and edited my original post, adding recipes for the sides I served with this dinner. Just use the recipes as a guide and adjust everything to suit your own taste.

  10. Anonymous says:

    Hello there! I found your blog last night doing a google image search for \”maple cream,\” which led me to your delicious-looking maple cream fudge. I started looking around your blog and soon realized that every. single. thing. looked absolutely amazing and delicious to me!I wanted to ask you how you made your carnitas, and whether you think they could be made in a slow cooker (maybe this is how you made yours?). I would love to have yummy carnitas tacos or burritos at home, and yours look amazing!Keep the posts coming. 🙂

  11. Anonymous says:

    Made the guac and it was super easy and so good. It's the closest I can find to the guacamole I remember growing up; most restaurants in the midwest just don't cut it and you definitely can't find anything in the store. Well done!

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