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 – For the Salsa Verde
1 lb Tomatillos
½ Cup White Onion
3 Cloves Garlic
2 Tbsp Pineapple Habanero Balsamic Vinegar
12 Sprigs of Cilantro
1 Large Jalapeño, stemmed and deseeded
1 ½ tsp Chili Verde Flake Sea Salt
For the Pork Carnitas
2lb Pork Butt or Shoulder
2 Tbsp Chipotle Lime Rub and Seasoning
1 Tbsp Chili Verde Flake Sea Salt
3 Tbsp Hatch Chili Infused Olive Oil
24oz Mexican Lager
1 cup Salsa Verde
8-10 Corn Tortillas, warmed
For Serving
8-10 Corn Tortillas, warmed
Salsa Verde
Cilantro
Cotija Cheese
Mexican Crema
Lime Wedges
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, jalapeño, 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.
