Adam Baumgart'S Carnitas With Tomatillo Salsa

Name: Adam Baumgart'S Carnitas With Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carnitas; 10 pounds bone in pork shoulder; 4-6 dried chiles, ground (choose depending on heat preference. Adam likes to use chiles d'arbol); 10 whole cloves; 8 cloves garlic, minced; salt and freshly ground pepper; 2 bunches cilantro, roughly chopped; 2 large onions, finely diced; 1 bunch radishes, thinly sliced; 3 limes, juiced; salt; Tomatillo Salsa; 1 pound tomatillos, husked and roasted; 3 limes, juiced; 1 small red onion, diced; 1 avocado; 1 handful cilantro, very roughly chopped

Servings: persons

Carnitas
10 pounds bone in pork shoulder
4-6 dried chiles, ground (choose depending on heat preference. Adam likes to use chiles d'arbol)
10 whole cloves
8 cloves garlic, minced
salt and freshly ground pepper
2 bunches cilantro, roughly chopped
2 large onions, finely diced
1 bunch radishes, thinly sliced
3 limes, juiced
salt
Tomatillo Salsa
1 pound tomatillos, husked and roasted
3 limes, juiced
1 small red onion, diced
1 avocado
1 handful cilantro, very roughly chopped

1
Preheat the oven to 275. Rub the pork with chiles, salt, pepper, garlic, and press in the cloves. Place in a large roasting pan, and cover with foil. Cook until the meat is falling off the bone, about 4 hours. Once cool enough to handle, pull the meat off the bone, and shred it.
2
Combine the cilantro and onion. Set aside to use as garnish.
3
About an hour before serving, mix the sliced radishes with salt and lime juice to taste. Set aside to marinate.
4
Blend all ingredients, seasoning with lime juice and salt to taste.
5
Serve carnitas with warmed corn tortillas, garnish, salted radishes, salsa, wedges of lime and queso fresco. You can also serve this with rice and beans, but come on, you still have a night's work to do.

2841

kcal

Calories

160

Fat

Carbs

310

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Carnitas, 10 pounds bone in pork shoulder, 4-6 dried chiles, ground (choose depending on heat preference. Adam likes to use chiles d'arbol), 10 whole cloves, and more.

Yes, Adam Baumgart'S Carnitas With Tomatillo Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!