Carnitas Verdes Recipe

Prepare the Pork

Cut the pork shoulder into large chunks. Season with salt, black pepper, and cumin.

Sear the Pork

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the pork chunks and sear until browned on all sides, about 5-7 minutes.

Add Aromatics

Add chopped onion, garlic cloves (smashed), and chopped jalapeño pepper to the pot. Sauté for 3-4 minutes until the onion is translucent.

Add Salsa and Simmer

Pour in the green salsa, stirring to combine. Bring to a simmer, cover, and reduce the heat to low. Cook for about 3 hours, or until the pork is tender and easily shredded.

Shred the Pork

Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix it with the remaining juices.

Cook the Eggs

In a separate skillet, fry the eggs to your desired doneness.

Prepare the Vegetables

In the same skillet, sauté the bell peppers until softened, about 5 minutes.

Assemble the Dish

Serve the carnitas on warm corn tortillas, topped with the fried eggs, sautéed bell peppers, jalapeño, crumbled queso fresco, and fresh cilantro.