Salsa Verde Carnitas Recipe

Season and Brown

Pat the cubed pork shoulder dry with paper towels. In a large bowl, toss pork with kosher salt, black pepper, oregano, and cumin until evenly coated. Heat vegetable oil in a heavy Dutch oven or large ovenproof pot over medium-high heat. Working in batches to avoid crowding, sear the pork cubes until deeply browned on all sides, about 6–8 minutes per batch. Transfer browned pork to a plate.

Aromatics and Deglaze

Reduce heat to medium. Add the quartered white onion and smashed garlic to the pot and cook, stirring, until fragrant and softened, about 3 minutes. Pour in 1 cup of chicken or pork broth and use a wooden spoon to scrape up brown bits from the bottom of the pot (deglaze).

Braise

Return all browned pork and accumulated juices to the pot. Add bay leaves. The liquid should come up about a third of the way up the meat; add a little more broth or water if necessary. Bring to a gentle simmer, then cover and transfer to a preheated oven at 300°F (150°C). Braise until pork is fork-tender, about 2 to 2.5 hours.

Shred and Crisp

Remove the pot from the oven. Using tongs, transfer pork to a cutting board and shred with two forks, discarding bay leaves and any large pieces of fat if desired. Reserve 1/2 cup of the braising liquid. Heat a large skillet or the same Dutch oven over medium-high heat. Add a drizzle of oil if needed and spread shredded pork in an even layer. Cook, stirring occasionally, until edges are crispy and caramelized, about 8–12 minutes. Add a splash of reserved braising liquid during cooking if mixture seems dry to help caramelize and flavor the meat.

Roast Tomatillos and Chiles

Preheat broiler or heat a cast-iron skillet over high heat. Place husked tomatillos and the jalapeño (or serrano) on a rimmed baking sheet or directly in the skillet. Roast or char, turning occasionally, until charred and softened, about 6–10 minutes under a broiler or 8–12 minutes in a skillet. Remove and let cool slightly.

Blend

In a blender or food processor combine the roasted tomatillos and chile, the 1/2 cup chopped cilantro (including some stems), 1/2 cup chopped white onion, 2 garlic cloves, lime juice, 1 tsp salt, and 1/4 tsp black pepper. Pulse until mostly smooth. If the salsa is too thick, add up to 2 tablespoons water to reach desired consistency. Taste and adjust seasoning with more salt or lime as needed.

Simmer (optional)

For a mellower, cooked flavor, pour the blended salsa into a small saucepan and simmer over low heat for 5 minutes, stirring. Allow to cool slightly before using on the carnitas.

Warm tortillas in a dry skillet or wrapped in foil in a low oven (300°F / 150°C) for 5–10 minutes. Spoon crisped carnitas into warm tortillas, top with a generous spoonful of salsa verde, sprinkle with diced white onion and chopped fresh cilantro, and add crumbled queso fresco if using. Serve with lime wedges on the side for squeezing over tacos.