Carnitas with Crispy Potatoes and Brussels
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Ingredients
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
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.)
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.)
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