Preparation / Directions:
Brown pork on all sides in large heavy cooking pot over medium heat. Reduce heat and evenly coat the roast on all side with the brown sugar, oregano leaves, cilantro leaves, garlic powder, onion powder, beef flavoring, salt and pepper. Add the water, orange juice and lime juice; heat to boiling, then reduce heat, cover and simmer for 3 1/2 to 4 hours or until roast is so tender, it falls apart. Remove fat and shred roast with a fork , allowing meat to absorb any juices left in the pan.
FRESH SALSA: Combine all ingredients in glass bowl, refrigerate until ready to use. Serving Suggestion: Serve Carnitas-style pork roast with cooked rice, black beans, tortillas, fresh salsa, fresh cilantro, chopped onion and lime slices.
KITCHEN HINT: When using fresh onions in recipes or as a condiment, always soak the onion in ice water after you have sliced or chopped it. Drain just before serving. This takes the "yucky" out of the onion, leaving it sweeter tasting and crisper. Once you have tried this method, you will never eat another raw onion with out it.
ANOTHER KITCHEN HINT: To "ripen" store bought tomatoes, do not refrigerate them when you bring them home from the store. Set the tomatoes, stem-side down, in a basket, or on a window sill, or on the counter in your kitchen. Allow a few days for the ripening. when they have ripened to your satisfaction, then refrigerate. This really does improve the flavor, and a must do when homegrown vine-ripened are not available! Â
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