Salsa Verde Carnitas

Carnitas are the Mexican version of pulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds easily with a fork, then it’s roasted at high heat to make crispy browned bits full of flavor.

It’s taco meat, burrito meat, or just stewy meat to serve with rice and beans or with tortillas.

This version of carnitas, adapted from a Sunset recipe for braised pork, is cooked first in a braise of tomatillo salsa verde, or green salsa. It’s delicious served with fresh corn tortillas and topped with a shredded cabbage slaw, Cotija cheese, avocado, and Mexican sour cream.

Salsa Verde Carnitas Recipe

If you have time, lightly toast the whole cumin and coriander seeds first, in a small skillet on medium high heat.

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

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