Carnitas Caliente with Stone-Fruit Salsa

(25)
  3 reviews
  • 35|min prep time
  • 35|min total time
  • 16 ingredients
  • 5 servings

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

Directions

  1. 1 Heat oven to 375°F. In medium bowl, lightly toss salsa ingredients until mixed; set aside.
  2. 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. 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. 4 To assemble carnitas, place 1 biscuit on each of 5 serving plates. Top evenly with pork mixture and salsa. Garnish with cilantro sprig.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved