Salsa Verde Carnitas!

I’m Filipina so that means that pork is basically a religion. I mean, come on, look at lechon! Whole roasted pig, the crispy, crunchy skin and the juicy, tender meat inside. What’s not to love about the pig?!? I may exaggerate a little but this recipe is seriously good and definitely curbed my craving for pork (I know what your thinking, get your mind out of the gutter!) and TexMex food. This recipe is adapted from Closet Cooking blog. This dude updates his blog almost every day. I don’t know how he does it but it definitely makes for an interesting read. Check him out!

Anyways, back to the pork. I served the carnitas in tacos but they would be awesome in a burrito. From the leftover carnitas I made a quesadilla and it was amazing! I could just sit with the bowl full of this stuff and eat it with a spoon…. but that’s just me. Definitely make this, it’s so good and really easy. I just put the pot on low and let it braise for several hours.

Salsa Verde Carnitas

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adapted from Closet Cooking

Ingredients

  • 2 pound pork shoulder
  • 1 medium onion, diced
  • 2 jalapenos, finely diced (if you like spice leave in the seeds and the ribs, if not then remove them)
  • 2 cups salsa verde (I used a 16 oz bottle, but you can make it from scratch if you have the time)
  • 2 cups chicken stock
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1/4 cup cilantro (chopped)

Heat up a heavy-bottomed pot over medium-high heat and saute the onion and jalapenos just until the onions are translucent. Add the salsa verde, chicken stock, cumin, oregano, and pork into the pot. Bring the mixture to a boil and then reduce the heat and simmer for 3-4 hours, or until the pork is tender and shreds easily. Remove the pork to a baking sheet and shred with two forks. Also, preheat the oven to 400°F. Bake the shredded pork until it is brown and crispy, about 20 minutes. Meanwhile, skim some of the fat from the cooking liquid and reduce for about 10 minutes. When the pork is brown, mix it with the reduced liquid and cilantro. Serve with tortillas and top with any of your favorite taco ingredients! I served mine with rice spiked with cilantro and lime, shredded Mexican blend cheese, refried beans, and sour cream. Oh yeah, and an ice cold beer. Mmmmm.

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One thought on “Salsa Verde Carnitas!

  1. Pingback: Grilled Pork Tenderloin Tacos « Flora's Food Foray

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