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Meat, Americas

Carnitas with salsa verde

Carnitas is a Mexican dish of pork slow cooked until tender, then broiled until crisp, served in tortillas with a fresh salsa verde. For 4 people, it takes about 3 hours, most of it hands off, for an easy recipe at €3.00 per serving. The key is letting the pork brown in its own fat before finishing it under the broiler.

Carnitas is pork slow cooked until tender, then broiled until crisp, served in tortillas with a fresh, tangy salsa verde.

Carnitas with salsa verde
Total time
3 h
Difficulty
Easy
Cost per person
€3.00
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

The pork simmers for hours in orange juice and spices until it falls apart, then goes under the broiler so the edges turn crisp. That contrast between tender meat and crunchy bits is what separates real carnitas from plain shredded pork. The salsa verde, tangy and a little spicy, wakes up every bite.

This is a weekend recipe, the kind you start early afternoon and almost forget about while it simmers on its own. Kids love building their own tortillas, and adults can control the heat with the jalapeños in the salsa. It also works well for guests, since everything can be made ahead and reheated under the broiler in two minutes.

The ingredients

4 people

Butcher

  • Boneless pork shoulder 1.1 kg

Fruits and vegetables

  • Orange 1
  • Onions 2
  • Garlic 4 cloves
  • Jalapeño peppers 2
  • Fresh cilantro 1 bunch
  • Limes 2

Pantry

  • Cuminoften in the pantry 2 tsp
  • Oreganooften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2 leaf
  • Lard or oiloften in the pantry 4 tbsp
  • Corn tortillas 12
  • Canned tomatillos 400 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the pork into large chunks and rub them with salt, cumin and oregano.

    Season generously, the meat is thick.

  2. Put the pork in a pot with the orange halved, one onion in wedges, the garlic, bay leaves and a bit of fat, cover halfway with water. 2 h

    Squeeze the orange juice into the pot before adding the orange itself.

  3. Meanwhile, blend the tomatillos, jalapeños, half the cilantro, one onion and a bit of salt for the salsa verde.

    If you can't find tomatillos, use green tomatoes or ripe tomatoes with lime juice instead.

  4. Let the liquid evaporate until the meat is simmering in its own fat, then shred it. 30 min

    Turn it often so every side browns.

  5. Spread the meat on a baking sheet and broil it until the edges are crispy. 8 min

    Watch closely, it can go from golden to burnt in a minute.

  6. Warm the tortillas, top with pork, onion, cilantro and salsa, and finish with lime.

    Squeeze the lime at the last moment so it stays bright.

Our tips to get it right

  • Pick a well marbled pork shoulder, the fat is what keeps the meat tender through the long cooking time.
  • Don't drain the cooking liquid too soon, letting it reduce is what lets the pork crisp up in its own fat.
  • Warm the corn tortillas directly in a hot dry skillet, a few seconds per side is all you need.

The variations

  • Swap the pork shoulder for chicken thighs, the cooking time will be shorter, around 45 minutes before shredding.
  • For a vegetarian version, replace the meat with shredded portobello mushrooms and black beans cooked with the same spices.
  • For a faster meal with kids, serve the shredded pork without broiling it, and offer the salsa on the side for those who prefer it mild.

What to serve it with

  • Mexican rice and black beans
  • Avocado or homemade guacamole
  • Sparkling water with lime

Storage

The shredded pork keeps for 3 days in the fridge in a sealed container, and the salsa verde for 2 days separately. Carnitas freeze well for up to 2 months, before or after broiling. Reheat in the oven or a skillet to bring back the crispy edges.

Questions about this dish

Can you use oil instead of lard?

Yes, a neutral oil works well in this recipe. Lard adds a bit more richness, but oil stays true to the spirit of carnitas.

Can carnitas be made ahead?

Yes, it's even recommended. Shred the pork the day before, keep it in the fridge, and broil it just before serving for crispy edges.

Can you replace canned tomatillos?

If you can't find them, fresh green tomatoes or ripe tomatoes with a bit of lime juice give a similarly tangy salsa. The flavor will be slightly different but still good.

Is this dish kid friendly?

Yes, the pork itself isn't spicy at all. Serve the salsa verde on the side so everyone can control the heat.

How long does it take to make carnitas with salsa verde?

Count 3 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in carnitas with salsa verde?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does carnitas with salsa verde cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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