Salsa Verde Carnitas Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium-high heat. Add the pork shoulder and sear on all sides until browned.
• STEP 2.Remove the pork from the pot and set aside. In the same pot, add onions, garlic, and jalapenos. Cook until onions are translucent.
• STEP 3.Return the pork to the pot and add the salsa verde, chicken broth, cumin, oregano, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 3-4 hours, until the pork is tender and easily shreds.
• STEP 4.Once the pork is cooked, remove it from the pot and shred it using two forks. Return the shredded pork to the pot and simmer for an additional 30 minutes to allow the flavors to meld together.
• STEP 5.Serve the Salsa Verde Carnitas in tacos, burritos, or as a topping for nachos. Garnish with fresh cilantro, diced onions, and a squeeze of lime juice.
• STEP 6.Cooking Tips: For extra crispy carnitas, you can broil the shredded pork in the oven for a few minutes after simmering. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• STEP 7.Storage and Serving: Salsa Verde Carnitas can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Cooking Tips

• For extra crispy carnitas, you can broil the shredded pork in the oven for a few minutes after simmering.

Storage and Serving

• Salsa Verde Carnitas can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.