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Salsa Verde Carnitas
Salsa Verde Carnitas
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Cook Time:
210 minutes
Total Time:
210 minutes
Tender pork shoulder cooked in zesty tomatillo salsa, then shredded, crisped, and coated in flavorful sauce.
Ingredients:
  • 3 1/2 pounds pork shoulder, trimmed of excess fat (not all the fat, just the glaring excess fat), cut into large (3 to 4 inch) chunks
  • 2 cups tomatillo salsa verde, bottled or homemade
  • 1 1/2 cups chopped onion
  • 3 cups chicken stock
  • 2 teaspoons whole cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon dried oregano
  • 1 bunch cilantro, roughly chopped, stems and tender leaves
  • Salt
  • 12 to 16 corn tortillas, heated and softened
  • 1/4 head of cabbage, very thinly sliced
  • 1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)
  • Salt and pepper
  • 1 avocado, peeled, seeded, and chopped
  • 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
  • Crema fresca, crema Mexican, or sour cream
  • Chopped cilantro leaves for garnish
Instructions:
  • Combine pork, salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano in a large, thick-bottomed pot. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until the pork is tender and pulls apart easily, about 3 hours.
  • Use two forks to shred the meat into large pieces. Transfer the shredded meat to a roasting pan and spread it out evenly. Place the pan on the top rack of the oven and broil for 5-10 minutes until crispy and golden brown in spots.
  • Remove any excess fat from the liquid in the pot. Heat the liquid on high, stirring constantly, until it reduces to 2 1/2 cups, for several minutes. Be sure not to pour the fat down the drain to prevent clogging.
  • Combine meat with sauce, stir in cilantro: Add the cooked meat back into the pot with the broth. Mix in fresh cilantro and season with salt. Serve with warmed corn tortillas, diced avocado, crumbled Cotija or grated Monterey Jack cheese, sour cream, and cabbage slaw. For the slaw, mix thinly sliced cabbage with seasoned rice vinegar, salt, and pepper. Let sit for 10 minutes before serving. Enjoy!

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