Chili Verde Pork Carnitas
CHILI VERDE PORK CARNITAS
Rated 5.0 stars by 1 users
Category
Main Dish
Servings
8
Prep Time
30 minutes
Cook Time
3 hours
Author:
Olivelle
Pork carnitas are a perfect weekend dinner- as most of the work is in the prep; then 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.
Ingredients
1 lb Tomatillos
½ cup White Onion
3 Cloves Garlic
-
12 Sprigs of Cilantro
1 Large Jalapeo, stemmed and deseeded
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1 ½ tsp Chili Verde Flake Sea Salt
2lb Pork Butt or Shoulder
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1 Tbsp Chili Verde Flake Sea Salt
24oz Mexican Lager
1 cup Salsa Verde
8-10 Corn Tortillas, warmed
8-10 Corn Tortillas, warmed
Salsa Verde
Cilantro
Cotija Cheese
Mexican Crema
Lime Wedges
For the Salsa Verde
For the Pork Carnitas
For Serving
Directions
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 8-10 minutes until the skin blackens slightly.
In a blender add tomatillos, small white onion, garlic, vinegar, cilantro, jalapeno, and salt. If you want the salsa hotter, do not deseed the jalapenos.
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.
In a large dutch oven over medium high heat add in 3 Tbsp Hatch Chili Olive Oil and heat until shimmering. Add the pork to the pot, in batches if needed, careful not to overcrowd the pan, and sear each side of pork about 2-3 minutes a side until they are golden brown.
Add 1 cup 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 with a fork
To serve pork carnitas, warm your tortillas then layer with shredded pork, spoonful of fresh salsa verde, cilantro, cotija cheese, Mexican Crema, and a squeeze of lime.
