Salsa Verde Carnitas

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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.

Salsa Verde Carnitas

This version of carnitas, adapted with minimal changes 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

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  • Cook time: 3 hours, 30 minutes
  • Yield: Serves 6

Ingredients

  • 3 1/2 pounds pork shoulder
  • 2 cups tomatillo salsa verde, bottled or homemade
  • 1 1/2 cups chopped onion
  • 3 cups chicken stock
  • 2 teaspoons toasted whole cumin seeds
  • 2 teaspoons coriander seeds
  • 1 Tbsp chopped fresh oregano (or 1 teas dried)
  • 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 teaspoons olive oil
  • 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

Method

1 Trim the excess fat from the pork shoulder roast (not all the fat, just the glaring excess fat). Put the roast, the salsa verde, onion, chicken stock, cumin seeds, coriander seeds, and oregano in a large, thick-bottomed pot, and heat on high heat. Bring to a boil, and reduce heat to a low simmer. Cover and simmer until meat pulls away easily with a fork, about 3 hours.

2 Preheat oven to 400°F. Remove meat from the pot and put into a roasting pan. With 2 forks, tear the meat into large shreds, spreading them out in an even layer in the roasting pan. Roast meat for 15 to 20 minutes until parts are brown and crispy.

3. While the meat is roasting, skim the fat from the liquid in the large pot. (Discard but do not put the fat down the drain or you will clog your pipes.) Heat the pot on high and vigorously boil the remaining liquid, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

4 Return the meat to the pot with the liquid. Stir in chopped cilantro. Season with salt.

Serve with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw.

Seasoned Cabbage Slaw

Place thinly sliced cabbage in a medium sized bowl. Sprinkle on olive oil, seasoned rice vinegar, salt and pepper. You can substitute white vinegar or apple cider vinegar for the rice vinegar, if you do, sprinkle on some sugar to help balance the acidity of the vinegar. Toss. Adjust seasonings. Let sit for 10 minutes for the cabbage to absorb some of the dressing.

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Recipe from from a braised pork recipe in Sunset magazine.

Salsa Verde Carnitas

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Showing 4 of 40 Comments

  • Mark Anderson

    This recipe has legs. I’m making this for new years day, 2016–imagine that.

    Will probably use the pressure cooker, but the Salsa Verde recipe I’ll follow for sure. Slow cooked pintos? Of course!

  • Patricia

    Hi, How much will it matter if I use ground Cumin and ground coriander instead of the seeds?

  • Mario

    Since discovering this low fat way to do Carnitas. It has pleased many of my dearest friends. I use a dutch oven on the stovetop. (rockin good!) Another tip..After its pulled apart, I lay out on a sheet pan and stick in the broiler as-is for five minutes to get that suttle crunch! Then put back in the liquid. It’s a must!

  • Robin Emrich

    totally awesome! we have been searching for a good carnitas recipe to use the pork for other dishes later and this was “perfecto mundo!!”

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