Pork Belly Carnitas with Tomatillo Salsa Recipe

Name: Pork Belly Carnitas with Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts water; 1 head of garlic, halved crosswise, plus 3 garlic cloves, crushed; 1 shallot, quartered; 5 thyme sprigs; 1 bay leaf; 1 teaspoon whole black peppercorns; 1 tablespoon kosher salt, plus more for seasoning; 1 tablespoon sugar; 2 pounds skin-on meaty pork belly; 1 pound tomatillos, husked and rinsed; 2 tablespoons canola oil; 1/4 cup minced pineapple; 1/4 cup minced onion; 2 serrano chiles, seeded and chopped; 1/2 habanero, seeded and chopped; 1 cup cilantro, plus more for serving; Warm flour tortillas, chopped white onion, and Petty Cash Guacamole, for serving

Servings: persons

4 quarts water
1 head of garlic, halved crosswise, plus 3 garlic cloves, crushed
1 shallot, quartered
5 thyme sprigs
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon sugar
2 pounds skin-on meaty pork belly
1 pound tomatillos, husked and rinsed
2 tablespoons canola oil
1/4 cup minced pineapple
1/4 cup minced onion
2 serrano chiles, seeded and chopped
1/2 habanero, seeded and chopped
1 cup cilantro, plus more for serving
Warm flour tortillas, chopped white onion, and Petty Cash Guacamole, for serving

1
In a pot, combine the water, garlic head, shallot, thyme, bay leaf, peppercorns, 1 tablespoon of salt and 2 teaspoons of sugar and stir until the salt and sugar are dissolved.
2
Add the pork and refrigerate overnight.
3
Preheat the broiler.
4
On a rimmed baking sheet, toss the tomatillos with the canola oil.
5
Broil for 20 minutes, stirring, until the tomatillos are softened and nicely charred.
6
Scrape the charred tomatillos into a blender.
7
Add the pineapple, crushed garlic cloves, onion, serrano and habanero chiles, cilantro and the remaining 1 teaspoon of sugar; puree until smooth.
8
Season the tomatillo salsa with salt.
9
Reduce the oven to 350.
10
Bring the pot with the pork to a boil over moderate heat.
11
Cover and braise in the oven for 2 hours and 30 minutes, until the pork is very tender.
12
Transfer the pork to a work surface and cool slightly; discard the liquid.
13
Thinly slice the pork and serve with the salsa, tortillas, chopped white onion, cilantro and guacamole.

1082

kcal

Calories

Fat

106

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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: 4 quarts water, 1 head of garlic, halved crosswise, plus 3 garlic cloves, crushed, 1 shallot, quartered, 5 thyme sprigs, and more.

Yes, Pork Belly 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!

Pork Belly Carnitas with Tomatillo Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions