Carnitas With Grilled Salsa Verde Recipe

Name: Carnitas With Grilled Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 oz achiote paste* (about 1/2 package); 8 garlic cloves, peeled; 2 jalapeno chiles, chopped with seeds; 1/2 cup distilled white vinegar; 3/4 cup orange juice; 1/2 cup fresh lemon juice; 1/2 cup chopped fresh cilantro with stems; 1/3 cup fresh lime juice; 2 1/2 teaspoons coarse kosher salt; 1 teaspoon freshly ground black pepper; 5 pounds boneless pork shoulder (Boston butt), cut into 2-inch cubes; 20 corn or flour tortillas; Grilled Salsa Verde; Sour cream; Chopped red onions; GRILLED SALSA VERDE; Nonstick vegetable oil spray; 2 pounds tomatillos,* husked, rinsed; 1 cup coarsely chopped fresh cilantro; 1/4 cup warm water; 2 tablespoons fresh lime juice; 1 jalapeno chile, halved, seeded; Preparation; Spray grill racks with nonstick spray. Prepare barbecue (medium-high heat). Grill tomatillos until slightly softened and charred in spots, about 15 minutes. Transfer to processor. Add cilantro, 1/4…; *Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets

Servings: persons

3 1/2 oz achiote paste* (about 1/2 package)
8 garlic cloves, peeled
2 jalapeno chiles, chopped with seeds
1/2 cup distilled white vinegar
3/4 cup orange juice
1/2 cup fresh lemon juice
1/2 cup chopped fresh cilantro with stems
1/3 cup fresh lime juice
2 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
5 pounds boneless pork shoulder (Boston butt), cut into 2-inch cubes
20 corn or flour tortillas
Grilled Salsa Verde
Sour cream
Chopped red onions
GRILLED SALSA VERDE
Nonstick vegetable oil spray
2 pounds tomatillos,* husked, rinsed
1 cup coarsely chopped fresh cilantro
1/4 cup warm water
2 tablespoons fresh lime juice
1 jalapeno chile, halved, seeded
Preparation
Spray grill racks with nonstick spray. Prepare barbecue (medium-high heat). Grill tomatillos until slightly softened and charred in spots, about 15 minutes. Transfer to processor. Add cilantro, 1/4 cup warm water, lime juice, and jalapeno; process until almost smooth. Transfer salsa to medium bowl. Season to taste with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.
*Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets

1
Preheat oven to 300u00b0F. Puree first 10 ingredients in blender until smooth.
2
Arrange pork in large roasting pan. Add achiote puree; mix to coat pork. Cover pan tightly with foil. Roast pork until very tender, stirring occasionally, about 3 1/2 hours. Cool slightly. Coarsely shred pork. Mound pork in large bowl; add enough juices from roasting pan by 1/4 cupfuls to moisten as desired. Season with salt and pepper. DO AHEAD Can be made 2 days ahead. Cool slightly. Cover and chill remaining pan juices. Chill pork uncovered until cold, then cover and chill. Before using, rewarm pork in large pot over medium heat, stirring and adding more pan juices to moisten, if desired.
3
Wrap tortillas in paper towels or clean kitchen towel. Microwave on high until heated through, about 1 minute. Fill warm tortillas with carnitas. Top with Grilled Salsa Verde, sour cream, and red onions.
4
*A paste made from achiote seeds; available at Latin markets

3555

kcal

Calories

Fat

461

Carbs

218

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 25 ingredients. The key ingredients include: 3 1/2 oz achiote paste* (about 1/2 package), 8 garlic cloves, peeled, 2 jalapeno chiles, chopped with seeds, 1/2 cup distilled white vinegar, and more.

Yes, Carnitas With Grilled Salsa Verde 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.

Carnitas With Grilled Salsa Verde

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