These Pork Carnitas with Tomatillo Salsa, made from the tough shoulder cut and cooked slowly for hours, are the perfect filling for tacos, burritos, enchiladas, and casseroles. It is remarkable how slow and low cooking can turn the toughest cut of meat into something incredibly tender and succulent.
We all are constantly juggling our kitchen budgets, trying to find ways to save money while still making delicious foods for our families. One way is to use cheaper cuts of meat. They typically are extremely tough if cooked quickly but have much more flavor. Braising is cooking ingredients in a liquid, helping to keep them moist. You don’t have to be a pro to turn out an excellent dish!
Bowl of tomatillos ready to make into salsa
The pork takes a long time to slowly cook and become tender. It also tastes better the second day, so make this a day before you plan to serve it. When you are ready to serve, broil the pork and set out the toppings for the tacos. Your guests will be amazed at how quickly you pulled dinner together and delighted they get to make their own creations!
In many recipes for carnitas, you are directed to fry the pieces in fat to crisp them up. The folks at Serious Eats came up with the technique of draining the meat and tossing it with its own fat, then using the broiler to get the crispy texture. Brilliant! No extra fat is needed and you get more intense flavor this way. Keeping everything in a single layer is key – it ensures the meat will always be in contact with the liquids, keeping it moist. I will never make my carnitas any other way again!
Pan of crispy carnitas, hot from the oven!
The salsa was fun to make and really easy. I found tomatillos at Berkeley Bowl, a remarkable gourmet grocery store in the Bay Area that has everything you can imagine and more. I can get lost in there for days, LOL. I knew I was going to make the shredded pork and a fresh tomatillo salsa would be perfect with it.
Do you know what tomatillos (toh-mah-tee-yos)are? They look a bit like a green tomato, wrapped in a papery husk and are sticky when you take the husks off. A quick rinse and they are ready to use in a number of dishes including making a salsa. Flavored with acid and citrus notes, they brighten any dish and are commonly found in Mexican and Latin American recipes.
The only onions I had on hand were red ones, so into the pot they went. As everything cooked down I had a suspicion that the red onions might lend a little color to the salsa. Nope, not a little, a lot! Instead of the vibrant green that I was hoping for, I got more of a pink-red-caramel colored hue. That color was deepened slightly by my using some chipotle paste instead of the jalapenos for spicy heat and a subtle smokiness. My ruby-colored salsa was seriously good!
If you want traditional salsa verde, be sure to use white or yellow onions. And use green jalapeno peppers. You’ll have that beautiful spring green sauce we all know and love!
When dinner is done, if you have leftovers like we did, you can turn them into any number of dishes like enchiladas and tostadas. But the tacos were so good with the toppings and the ruby salsa, I think we may have them again for dinner tomorrow!
Enjoy your day and have a fabulous weekend! See you back here for Chocolate Monday and another amazing treat!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Pork Carnitas with Tomatillo Salsa:
- Carnitas: pork butt or shoulder, orange zest, salt, adobo seasoning, chili powder, cumin, onion, garlic, bay leaves, oil, chicken stock
- Tomatillo Salsa: tomatillos, onion, garlic, jalapenos, salt, cumin
- Optional Toppings: corn tortillas, tomatoes, lettuce, onion, cheese, cilantro or parsley, limes
PRO Tip:
If you want a hint of smokiness in your salsa (not the traditional flavor profile but absolutely delicious), you can either stir a little chipotle paste, chipotles en adobo, or chipotle powder into the salsa ingredients and then purée.
How to make Pork Carnitas with Tomatillo Salsa:
- Prepare the Pork: Cut the pork into chunks and place them in a baking pan. Drizzle with oil and sprinkle with salt and other seasonings. Add onions, garlic, and bay leaves. Press into an even layer and cover the pan tightly with foil. Bake at 275°F (135°C) for about 3-1/2 hours or until fork tender.
- If there is a lot of liquid in the pan, set a colander into a large bowl in the sink. Remove the onions, garlic, and bay leaves from the meat and discard. Pour the meat and liquid through the colander, draining the meat for 10 minutes. Then place the meat back into the baking dish.
- Separate the fat from the pan juices, reserving both separately. Pour the fat over the meat and using two forks, shred the meat, discarding large pieces of fat. Season with salt, cover, and refrigerate until ready to serve.
- Make the Salsa: Pour juices from the baked meat into a medium saucepan. Add tomatillos, onions, garlic, and jalapenos. Add enough water to reach just about an inch below the top of the vegetables. If you don’t have much meat juice, use a blend of chicken stock and water. Bring to a boil over high heat, reduce to a strong simmer, and cook uncovered until the vegetables are tender, about 10 minutes.
- Use an immersion blender to puree the salsa in the pan or use a blender. Season to taste with salt. Stir in the cumin and adjust seasonings if needed. Refrigerate until ready to serve.
- Crisp the Pork: Toss the pork and if needed, add some chicken stock and mix in until the meat is moistened. You can add more of the spices (adobo, chili, and cumin) if you want. Broil until browned and crispy on the surface, about 6 minutes – watch carefully.
- Stir the meat so the crispy bits are on the bottom and broil again for another 6 minutes until crisp on top and warmed through. Tent with foil to keep warm.
- Warm the Tortillas: Stack the tortillas in a tortilla warmer or wrap in a clean dish towel and microwave about 30 seconds to heat through. Cover to keep warm and soft.
- To Serve: Set two tortillas overlapping on a plate, spoon some meat down the center and top with the salsa, tomatoes, lettuce, onions, cheese, and cilantro or parsley. Serve with lime wedges and any other toppings you love.
PRO Tip:
Note that this meat tastes better on the second day, so make it a day ahead and refrigerate it. Then the next day, put the meat on a baking sheet and broil it as directed. You will have all the flavor of a long, slow cook but are able to get dinner on the table quickly!
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Gluten-Free Tips:
With few exceptions, Penzey’s spices and herbs are gluten-free. Those that do contain gluten, are clearly labeled. They are a good option when you are looking for ways to add deep flavor to your meals.
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Pork Carnitas with Tomatillo Salsa (GF)
Pork Carnitas with Tomatillo Salsa, easy to make and a real crowd pleaser. Keep this recipe handy for weekend meals, casual dinner parties, and potluck suppers. You’ll be the most popular home on the block!
Ingredients
Carnitas
- 3 lb (1.36kg) boneless pork butt or shoulder, cut into 2-inch cubes
- 1 tsp grated orange zest or dried orange peel
- 2 tsp Kosher salt
- 2 tsp adobo seasoning, or to taste
- 2 tsp chili powder, or to taste
- 1 tsp ground cumin, or to taste
- 1/2 medium onion, peeled and cut in large cubes
- 4 cloves garlic, peeled
- 2 bay leaves
- 1/4 cup (59 ml) vegetable oil
- 1 cup (237 ml) chicken stock, if needed
Tomatillo Salsa
- 1-1/2 lb (680g) about 6 med to large tomatillos, husked and halved
- 1/2 white or yellow onion, peeled and halved
- 2 cloves garlic, peeled and halved, sprouted centers discarded
- 2 jalapenos, stem discarded, split in half lengthwise, (remove seeds for less heat or use Anaheim or Poblano peppers which are milder)
- Kosher or fine sea salt, to taste
- 1/2 tsp ground cumin, optional
Optional Taco Toppings
- 24 gluten-free corn tortillas* or regular corn tortillas
- Finely chopped tomatoes
- Finely chopped crunchy lettuce
- 1 onion, peeled and finely diced
- 1 cup (114g) crumbled queso fresco, shredded Monterey Jack or Colby; whatever your family prefers
- Finely chopped cilantro leaves or parsley
- 3 limes, cut into wedges
Instructions
1. Prepare the Pork: Adjust an oven rack to the middle position and preheat to 275 F (135°C).
2. Place the pork chunks in a 9x13-inch (23x33 cm) baking dish. Pour the oil over. Sprinkle the salt and seasonings over the top. Add the onions, garlic, and bay leaves. Press everything into an even layer. Cover the dish tightly with aluminum foil and place in the hot oven. Cook until the pork is fork tender, about 3-1/2 hours. If you don't have a lot of liquid in the pan, shred the meat into the pan juices and skip down to making the salsa.
3. If you have a lot of liquid in the pan, set a large, colander over a large bowl. Remove the pork from the oven and using tongs, remove the onions, garlic, and bay leaves. Carefully pour the hot pan juices and meat chunks into the strainer, collecting the liquids in the bowl underneath. Let drain for 10 minutes. Transfer the drained meat back to the baking dish.
4. Separate the fat from the pan juices, reserving both separately. Pour the fat over the pork, and using two forks or your fingers, shred the meat into small chunks. Discard any remaining large pieces of fat. Season to taste with salt. Cover and refrigerate until ready to serve.
5. Make the Salsa: If you had a lot of liquid in the pan and separated the fat from the juices, pour the juices into a medium saucepan, and add the tomatillos, onions, garlic, and jalapenos. Add enough water to reach about 1-inch (3 cm) below the top of the vegetables. Bring to a boil over high heat, reduce to a strong simmer, and cook, uncovered, until all the vegetables are tender, about 10 minutes. If you don't have any or very little extra pork liquid, that is fine. You can use just water or a combination of chicken stock and water.
6. Use an immersion blender to puree the salsa in the pan or pour into a blender and puree until smooth. Season to taste with salt. Stir in the cumin if desired. Taste again and adjust seasonings if needed. Cool and refrigerate until ready to use.
7. To Crisp the Pork: Preheat your broiler with a rack set at the top - you want the top of the meat about 4-inches (10 cm) from the heat source. Remove the pork from the refrigerator and toss it a little. If needed, add some chicken stock and mix it in so all the pieces are moistened. I sprinkled mine with a little extra of the seasonings (adobo, chili powder, and cumin) before putting it under the broiler. Broil until browned and crispy on the surface, about 6 minutes, watching carefully.
8. Remove from the oven, stir so the browned side is down and broil again for 6 more minutes or until the top is crisp and all the pork is heated through. Remove from the oven and tent with foil to keep warm.
9. Warm the Tortillas: Stack the tortillas in a tortilla warmer or wrap in a clean dish towel and microwave for about 30 seconds to heat through. Cover to keep warm and soft.
10. To Serve: Place two warmed tortillas overlapping on a plate. Spoon 2 to 3 tbsp of the carnitas along the center. Top with the salsa, some of the chopped tomatoes, lettuce, onions, cheese, and cilantro. Serve with the lime wedges and any other toppings you love.
Recipe found at www.theheritagecook.com
Notes
* Be sure you are using gluten-free tortillas! These days manufacturers are sneaking wheat in their corn tortillas to make them softer. They are not always well marked, so read the labels carefully.
With a few exceptions, Penzey's spices and herbs are gluten-free. Those that do contain gluten, are clearly labeled. They are a good option when you are looking for ways to add deep flavor to your meals. This is not a paid link, I just love the company.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Technique adapted from a Serious Eats recipe
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 563Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 77mgSodium: 1064mgCarbohydrates: 58gFiber: 9gSugar: 5gProtein: 28g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in April 2017. The article was updated in 2024.
