Pork Carnitas with Roasted Tomato Salsa and Pickled Onions

Adapted From Top Chef Contestant Kelly Liken. 

Serves 4-6. 

Roasted Tomato Salsa:

3 tomatoes, sliced

½ red onion, sliced

¼ cup lime juice

½ cup cilantro

Olive oil

Salt & Pepper

Place sliced tomatoes and red onion on cooking sheet. Drizzle with olive oil and season with salt and pepper. Roast tomatoes and onion under broiler until charred. In a blender or food processor, add roasted tomatoes and onions, lime juice, and cilantro. Blend until smooth.

Pork Carnitas:

2 lbs pork butt/shoulder

2 Tbl chili powder

1 Tbl garlic powder

1 Tbl onion powder

Salt & Pepper

Water

Coat pork with spices and season with salt and pepper. Place in a crock pot. Pour about 1/2 cup of water in the bottom of the crock pot. Cover and cook 8-10 hours on low, until meat is tender and easily shredded. Discard liquid. Pull pork into bite-size pieces, and mix with roasted salsa. Keep warm.

Pickled Red Onions:

1 red onion, julienned

3 cups water

1 cup lime juice

Boil water and pour over onions. Let sit for 5 minutes. Strain. In a non-reactive bowl, combine onions and lime juice and let sit overnight covered and refrigerated. Strain juice off and discard.

Assembly:

½ cup fresh cilantro leaves

½ cup crumbled Mexican cheese or crumbled feta

Corn tortillas

Warm tortillas. Top with pork and salsa mixture. Garnish with red onions, cheese, and cilantro.