Pork Carnitas with Cilantro Tomatillo Sauce
1 pound pork shoulder
2 tablespoons Mazola® Corn Oil
¼ cup chopped onions
½ teaspoon Spice Islands® Garlic Powder
1 tablespoon Spice Islands® Chili Powder
¼ teaspoon Spice Islands® Chipotle Chile Powder
½ cup finely chopped tomatoes
¼ cup coarsely chopped fresh cilantro
4 corn tortillas
Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.
Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.
Combine chopped tomatillos, tomatoes and cilantro in a small bowl.
Place an equal amount of pork on each tortilla. Top with tomatillo salsa.
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