dinner

Pork Carnitas with Salsa Verde

Name: Pork Carnitas with Salsa Verde
Ingredients: 1.5 lb (680 g) Pork shoulder (Boston butt), bone-in; 1/4 cup (60 ml) Lard or vegetable oil; 1 Orange, halved; 4 Garlic cloves, smashed; 2 Bay leaves; 1 cup (240 ml) Water; 1.5 tsp Salt; 1 lb (450 g) Tomatillos, husked and rinsed; 2 Serrano peppers, stemmed; 1/4 cup (40 g) White onion, roughly chopped; 1/2 cup (15 g) Cilantro, chopped; 1 tbsp Lime, juiced; 1/2 tsp Salt; 4 (approx. 2 oz / 56g each) Corn tortillas

Nutrition

2825.5

kcal

Calories

144.2

Protein

Carbs

189.5

Fat

AI Insight

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Ingredients(14)

Pork shoulder (Boston butt), bone-in1.5 lb (680 g)

Lard or vegetable oil1/4 cup (60 ml)

Orange, halved1

Garlic cloves, smashed4

Bay leaves2

Water1 cup (240 ml)

Salt1.5 tsp

Tomatillos, husked and rinsed1 lb (450 g)

Serrano peppers, stemmed2

White onion, roughly chopped1/4 cup (40 g)

Cilantro, chopped1/2 cup (15 g)

Lime, juiced1 tbsp

Salt1/2 tsp

Corn tortillas4 (approx. 2 oz / 56g each)

Instructions

Prepare the pork: Pat the pork shoulder dry and season generously with salt. If using bone-in, leave it as is.

Sear the pork: In a large Dutch oven or heavy-bottomed pot, heat the lard or oil over medium-high heat until shimmering. Sear the pork shoulder on all sides until deeply golden brown, about 8–10 minutes total.

Braise the pork: Add the halved orange (cut-side down), smashed garlic cloves, and bay leaves to the pot. Pour in 1 cup of water. Bring to a simmer, then cover, reduce heat to low, and braise for 2 to 3 hours, or until the pork is very tender and easily shreds with a fork. Check periodically and add a little more water if it looks dry.

Shred the pork: Remove the pork from the pot and let it cool slightly. Shred the meat using two forks, discarding any large pieces of fat or bone. Strain the braising liquid and reserve.

Crisp the carnitas: In a large, non-stick skillet or cast-iron pan, heat 1–2 tablespoons of the reserved braising liquid (or more lard/oil if needed) over medium-high heat. Add the shredded pork in a single layer. Cook, undisturbed, for 5–7 minutes until the bottom is golden and crispy. Flip and crisp the other side. Repeat in batches if necessary.

Make the salsa verde: While the pork crisps, combine the tomatillos, serrano peppers, white onion, cilantro, and lime juice in a blender or food processor. Season with salt. Blend until mostly smooth but with some texture. If too thick, add a tablespoon of water.

Warm tortillas: Briefly warm the corn tortillas on a dry skillet or directly over a low gas flame until pliable.

Serve: Serve the crispy carnitas piled into warm tortillas, topped with salsa verde. Garnish with extra cilantro if desired.