Tuttle Family Recipes

8 servings

Ingredients:

2.5 pounds pork tenderloin

Season salt to taste, liberally coat

16oz green salsa (I use Herdez mild)

4oz small can diced green chilies

1 medium white onion, diced (about 250 grams)

Instructions:

Trim fat off meat and pat dry. Cut into chunks, 3-4 inches long. This helps the pieces be shorter like carnitas. Season liberally all over with season salt and sear on all sides in a hot pan with cooking spray to lock in juices and flavor. Get a nice brown crust on it. Move to a crockpot and cover with onion, salsa and green chilies. Cook on high for 4-6 hours or until shreddable. Shred and toss in juices. (You can pull the meat out and shred and then pour a little more than half the liquid back over).

Instant Pot:

Season meat and sear. Move to instant pot rack and cover with onion, salsa etc. Seal and press manual high for 45 minutes. When done, let it naturally vent and release for 10-15 minutes, then quick release the rest.

You can use the meat as is, or spread on a pan and bake at 350 degrees for 15 minutes to get some crispy pieces, or quick fry in a frying pan.

Use carnitas in rice bowls, quesadillas, tacos, in chilaquiles etc.