When I eat at Mexican restaurants, I love Carnitas (especially the ones that fall apart and are spiced up – some do it better than others).
I had tomatoes I needed to use from the farmers market – big, juicy orange, red, green, and pinkish tomatoes. I also had a Vidalia onion I needed to use and I began thinking about what I could do with a pork roast and all those wonderful tomatoes (I’m following Paleo right now) and keep it all healthy and wonderfully flavorful.
I happen to subscribe to many food blogs, one of which is Simply Scratch and I found a recipe for a homemade red enchilada sauce. Rather than using the Roma tomatoes she suggested and rather than adding all ingredients to the food processor, I used the rainbow of tomatoes I had on hand and after roasting everything, I mashed everything by hand into an extremely chunky sauce. I made the sauce a day ahead of time and refrigerated it overnight. After the pork was cooked and falling apart, I then added the sauce and slow cooked it until bubbly (30 minutes or so).
Oh my! The flavors of this are amazing. You can eat a bowl of this by itself or place it over rice. The housemates decided even okra would be good in it. Enjoy!
2-3 lb pork roast (or more depending on how many you’re feeding)
Oil or butter to sear meat in
¼ of a Vidalia onion
Season pork roast well with lemon pepper seasoning. Sear in a cast iron skillet on all sides until golden brown and crusty. Turn slow cooker on low and pour enough white wine to fill the bottom (probably about ½ cup or so). Add seared pork and onion.
Roasted Tomato Onion Sauce (or red enchilada sauce)
Preheat oven to 350.
4 medium to large fresh tomatoes, quartered and then each quarter halved or thirded (I used a variety of orange, red, green, and pinkish)
1 medium Vidalia onion, peeled and quartered
3 T. olive oil, divided
1 ¾ t. kosher salt, divided
½ t. coarse ground black pepper
2 cloves fresh garlic, roughly chopped
2 T. fresh oregano, roughly chopped
2 T. chili powder
2 t. ground cumin
¼ – ½ t. cayenne pepper
Juice of ½ lemon
Arrange tomatoes and onions on sheet pan. Drizzle 2 T. olive oil and season with ¾ t. salt and ½ t. pepper. Roast 45 minutes. Meanwhile, heat 1 T. olive oil and garlic over medium heat. Cook until garlic is fragrant and golden. Remove pan from the heat momentarily – add oregano, chili powder, cumin, and cayenne. Return pan to heat, stirring spices often until they have a toasty fragrance. Turn heat off and set pan aside.
When tomatoes and onions come out of oven, use a masher of some sort to chunk them up. Add this mixture to the pan of spices and add lemon juice and remaining salt. Can refrigerate overnight if desired. Add this mixture to the pork roast when it has reached the tender stage of falling apart. Serve alone or with rice.