Pork carnitas are a perfect weekend dinner- as most of the work is in the prep, you can just sit back and relax as it cooks. Braised in salsa Verde and beer, leaving the pork so tender and flavorful. Add fresh salsa Verde and your favorite taco toppings, and you’ll be on your way to a full belly and empty plate.
Servings: 8
Prep Time; 30 mins
Cook Time: 3 hours
Ingredients:
For the Salsa Verde:
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1 lb Tomatillos
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½ cup White Onion
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3 Cloves Garlic
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12 Sprigs of Cilantro
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1 Large Jalapeno, stemmed and deseeded
For the Pork Carnitas:
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2lb Pork Butt or Shoulder
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24oz Mexican Lager
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1 cup Salsa Verde
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8-10 Corn Tortillas, warmed
For Serving:
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8-10 Corn Tortillas, warmed
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Salsa Verde
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Cilantro
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Cotija Cheese
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Mexican Crema
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Lime Wedges
Directions:
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Set the oven to low broil. Remove tomatillos from their husks and rinse well. Cut them in half and add tomatillos to a sheet pan in a single layer. Broil for 8-10 minutes until the skin blackens slightly.
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Add tomatillos, small white onion, garlic, vinegar, cilantro, jalapeno, and salt in a blender. If you want the salsa hotter, do not deseed the jalapenos.
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Cut pork butt into 3-4 inch sections and cut off any excess fat. Rub all sides of pork generously with Chipotle Lime Rub and Chili Verde Sea Salt.
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In a large Dutch oven over medium-high heat, add 3 Tbsp Hatch Chili Olive Oil and heat until shimmering. Add the pork to the pot, in batches if needed, carefully not to overcrowd the pan, and sear each side of pork for about 2-3 minutes a side until golden brown.
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Add 1 cup of salsa verde and Mexican lager to the pot. Bring to a boil, then reduce heat to medium-low, cover, and cook for 2-3 hours or until meat shreds easily with a fork. Remove meat from the pot and shred it with a fork.
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To serve pork carnitas, warm your tortillas and layer them with shredded pork, a spoonful of fresh salsa Verde, cilantro, cotija cheese, Mexican Crema, and a squeeze of lime.
