HATCH PINEAPPLE PORK CARNITAS
3 lbs. Boneless pork shoulder or pork butt, cut into 2-inch cubes
1 1/2 cups Robert Rothschild Farm Hatch Pineapple Chimichurri Sauce
Salt and pepper
1 small Green cabbage, thinly sliced
1 bunch Cilantro, chopped
8 oz. Sour cream
1 pkg. Corn or flour tortillas, fajita size
Place the pork in a large Dutch oven. Add Hatch Pineapple Chimichurri Sauce, salt and pepper and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to medium low heat. Simmer uncovered for 2 1/2 - 3 hours. Don’t touch the meat.
After 2 1/2 - 3 hours, increase the heat to medium-high. Stir and turn meat occasionally and continue to cook for about 45 minutes, or until all of the water has evaporated. Let it sizzle in the fat long enough to brown at the edges. Drain off remaining rendered pork fat.
When pork has browned on both sides, serve immediately. Serve on warmed tortillas and add additional toppings.