No ImageSalsa Verde Carnitas

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  1. Bryan

    This night be my favorite recipe of all time, I’ve shared it countless times and is a go-to for groups. Can’t recommend it highly enough!


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  2. Lance

    I would give 4.5 because the method lacks finesse.

    Last night I made the green verde sauce (added a poblano pepper to the recipe along with 4 cloves of garlic). I also roasted the onions and pepper on the sheet pan with the tomatillos. Once done I put it in the fridge for the flavors to meld. This morning I cut the pork into hunks and browned them in my dutch oven. I removed the meat the added the onion and the herbs and let them get somewhat soft and fragrant. I deglazed the pan with homemade chicken stock and then added all of the verde sauce. Putting the meat back into the pan I mixed it around. I had preheated the oven to 350 already. After bringing the sauce and meat to a boil I put the Dutch oven into the oven. After two hours it was perfect. The meat fell apart. I served with homemade flatbread, cabbage slaw and shredded colby-jack cheese.

    I NEVER just throw a braise into the pot. Browning the meat and then using the fats to release the flavors of the herbs and onions helps layer the flavors.


  3. Carla

    This is a great recipe! My husband and I both love it and so do our friends and family. Sometimes I plan a dinner party just so I can make this dish! It’s a good party food since it serves so many, and people enjoy constructing their own tacos when we set up a taco bar. In addition to the cabbage slaw, we include fresh sliced radishes, jalapenos, cilantro, avocados, and Mexican crema. I don’t care for cotija cheese, but have used a different soft crumbly cheese that doesn’t have the strong flavor. (Sorry, I can’t remember the name). I sometimes make cilantro-lime rice to accompany the meal.
    It’s easy to scale up – it seems my local store only sells huge butts! I have found I don’t need to double the sauce ingredients though, just need to add enough broth and salsa verde to immerse the pork while simmering. I wondered about the crisping step originally, thinking why bother to crisp it if you’re adding the meat back into the sauce and it isn’t as crispy after that. But it is definitely worthwhile because it takes the umami flavor even higher – as if it wasn’t delicious already! Plus, you get to sample those wonderfully crispy bits right from the baking sheet just to make sure it’s good :-). We generally simmer and shred the pork the day before we want to eat it. The next day, we skim some of the fat from the sauce, reduce it, and keep it warm while we crisp the meat.
    If you don’t have enough people to help you eat this (and your store also only sells big butts) you can always freeze the extra carnitas in appropriate sized ziplock bags for future enjoyment – ie. a quick, easy meal where the meat is ready and all you need to do is prep your accompaniments.


  4. Maggie

    Made this today for 4 other friends who came for dinner.The aroma throughout my house while the pork cooked, was putting me in a relaxed, comfortable mood, yet eager to enjoy the finished product.My friends so enjoyed “MY” creative genius (ha, ha). I found that I was most partial to the juices with the pork, so especially enjoyed it with a rice dish I cooked as a side. Putting it in tortillas (taco like), was good, but seemed to need something more. I did include all the condiments, but maybe the Salsa Verde I used was too mild. That aside, the pork Verde and juices were and are still, calling me back for more! Thank you mucho.. Esta es muy sabor!


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  5. Patricia

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

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