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Bake-Off® Contest 44, 2010
Lexington, South Carolina

Carnitas Caliente with Stone-Fruit Salsa

In a shortcut vesion of classic carnitas, seasoned pork is quick-cooked, then added to just-baked biscuits with a sassy fresh salsa.

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  • prep time 35 min
  • total time 35 min
  • ingredients 16
  • servings 5
 

Ingredients

Salsa

1
large peach, peeled, pitted and chopped (1 cup)
1
large nectarine, peeled, pitted and chopped (1 cup)
2
medium plums, pitted and chopped (1 cup)
1
ripe large avocado, pitted, peeled and chopped (1/2 cup)
1
clove garlic, finely chopped
2
tablespoons chopped fresh cilantro
1
tablespoon finely chopped, seeded jalapeño chile
1
tablespoon lime juice
1/8
teaspoon salt

Carnitas

2
tablespoons cornmeal
1
can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
2
tablespoons Crisco® Pure Canola Oil
1
lb boneless pork loin, cut into about 1x1x1/4-inch pieces
1/4
cup apricot preserves
1/2
teaspoon ground cumin
5
sprigs cilantro, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In medium bowl, lightly toss salsa ingredients until mixed; set aside.
  • 2 Place cornmeal in shallow pie plate. Separate dough into 5 biscuits; press or roll each biscuit into 5 1/2-inch round. Coat both sides of each biscuit with cornmeal; place on ungreased cookie sheet. Bake 10 to 12 minutes or until bottoms are golden brown.
  • 3 Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Add pork; cook about 5 minutes, stirring frequently, until pork is no longer pink. Reduce heat to medium-low. Stir in preserves and cumin; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
  • 4 To assemble carnitas, place 1 biscuit on each of 5 serving plates. Top evenly with pork mixture and salsa. Garnish with cilantro sprig.
  • 1 Heat oven to 375°F. In medium bowl, lightly toss salsa ingredients until mixed; set aside.
  • 2 Place cornmeal in shallow pie plate. Separate dough into 5 biscuits; press or roll each biscuit into 5 1/2-inch round. Coat both sides of each biscuit with cornmeal; place on ungreased cookie sheet. Bake 10 to 12 minutes or until bottoms are golden brown.
  • 3 Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Add pork; cook about 5 minutes, stirring frequently, until pork is no longer pink. Reduce heat to medium-low. Stir in preserves and cumin; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
  • 4 To assemble carnitas, place 1 biscuit on each of 5 serving plates. Top evenly with pork mixture and salsa. Garnish with cilantro sprig.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
40mg
40%;
Sodium
690mg
690%;
Total Carbohydrate
52g
52%
(Dietary Fiber
3g
3%
  Sugars
20g
20%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
2%;
Iron
15%;
Exchanges:
1 1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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