Carnitas with Crispy Potatoes and Brussels Recipe

Carnitas with Crispy Potatoes and Brussels


Crispy Potatoes:

  • 1 lbs red potatoes
  • chopped fresh rosemary
  • 3 tb EVOO
  • 2 tb Canola oil
  • Sea Salt
  • 1-2 lbs Pork tenderloin
  • 1 lite beer (I used almost a full bottle of Miller Lite)
  • handful chopped cilantro
  • 4 frozen garlic cubes (or fresh)
  • 1 whole poblano pepper

How to make Carnitas with Crispy Potatoes and Brussels

Potatoes:  Roast potatoes and rosemary in oil at 425 for 1 hour, turning every 10 mins. When crispy remove, and toss with salt. Serve immediately!

Carnitas:  Slap it all in a crockpot and turn on high for 4-6 hours. Great served on soft tortillas, with queso fresco.

Brussels:  Cut in halves, spread in glass pan. drizzle with EVOO and season with salt and pepper. Oven at 425, roast til crispy. (Also yummy with a little fresh lemon if you have it.)
Question from the Chef

“What's your favorite way to cook with ?”

  • hoojib88
    hoojib88 says

    Brussels Sprouts!! I love them! Ahh It's like mexican pot roast and ... Brussels sprouts!!! Wonderful... :)

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