Green Chili and Peach Carnitas

Ingredients:

Rub: thoroughly mix 2 teaspoons of each

Pepper

Onion powder

Garlic Powder

Salt

Cumin

Cayenne (less if you prefer mild)

Oregano

Tajin (or chili powder)

Pork Butt

2 Peaches

4 oz Canned Green Chilies

1/4 Cup good Red Wine to deglaze

Juice of one lime

Garnish

Radishes

Cilantro

Cabbage

Directions:

Cut Pork Butt into 5 x 5 pieces. Rub thoroughly with the dry rub. Let marinate for 1 - 3 hours. Brown each piece. This may need to be done in batches to get a crispy finish.

Deglaze the pan with red wine as you are browning. Cook (and brown) peaches after chopping into small pieces (2 x 2).

Place pork, green chilies, peaches, red wine, and lime juice in a Dutch oven. Toss well and cook at 275 degrees for 4 - 5 hours or until very tender and shreds easily.

You may remove the lid and crisp up the top of prior to shredding.

Wonderful served with fresh tortillas or use in tacos, burritos, or enchiladas.