Pork Carnitas Tacos with Salsa Verde and Pico De Gallo

Pork Carnitas

Happy Cinco De Mayo! Celebrate May 5th with Pork Carnitas, Salsa Verde and Pico De Gallo that is perfect for your Healthy Mexican Fiesta.

This Pork Carnitas recipe works perfectly in tacos. Let the pork cook for a few hours in the oven with yummy aromatics like oranges, bay leaves, lime juice, cumin, and oregano. The result is pork that absorbs all that flavor and then is browned under the broiler for that crispy texture.

Pork CarnitasPork Carnitas

I also served this pork with a Salsa Verde that was inspired by a Mexican Restaurant that I frequently visit. They serve this green salsa on the table so you can add it to your dishes as you please. Salsa Verde is green and just uses tomatillo tomatoes to give it the green color along with fresh cilantro and jalapeno to adds some heat! I grilled the ingredients to add a nice smoky flavor.

Healthy Salsa Verde Salsa Verde

Pico De GalloTo add some freshness you can make my Pico De Gallo which helps brighten up your Pork Carnitas Taco! This Pico De Gallo is basically just roma tomates, red onion, cilantro, and jalapeno which can be added to any of your favorite proteins.

You can also use this pork recipe for a Mexican Salad Bowl by putting the Pork Carnitas on top of a greens and adding the Salsa Verde, Pico De Gallo, Avocado, and whatever add-ins you like!

Pico De Gallo

Here’s How to Make the Photos Above:

Ingredients:

Corn Tortillas

For the Pork Carnitas:

1 4-5 pound bone in or boneless pork butt, fat trimmed and cut into 2 inch cubes
1 onion, peeled and halved
1 orange juice and peel
juice of 1 lime (throwout the peel)
1 teaspoon cumin
1 teaspoon oregano
2 bay leaves
1 1/2 teaspoon salt
3/4 teaspoon ground black pepper
2 cups of water

For the Salsa Verde:
4-5 tomatillos (outer layer removed and rinsed)
1 jalapeno (this adds heat unless you remove the seeds)
1 medium onion peeled and sliced in half
1 teaspoon cumin
1/2 cup of packed cilantro, 2 cloves of garlic
Salt and Pepper to taste

For the Pico De Gallo
4-5 Roma Tomates
1 Small Red Onion
1/2 a Jalapeno, seeds removed
2 cups of chopped cilantro
1 lime
Salt and Pepper to taste

What to do:

  1. Preheat oven to 300 degrees. In a dutch oven or large pot that can go in the oven place the cubed pork, and all the other ingredients in the pot. Heat on burner over medium-high heat until the pork mixture begins to simmer. Cover and move to oven for 2 hours or until pork is tender enough to be pulled with fork. *If you bought a bone in pork butt and cut it off the bone put the bone in the pot also to add flavor*
  2. While pork is cooking heat grill over high heat and place the tomatillos, jalapeno, and onion on the grill. Let grill until they become blistered and slightly blackened. Put right into a blender with cilantro, 1 teaspoon cumin, 2 cloves of garlic, 1 teaspoon of salt, and 1/4 cup of water. Move to a serving bowl and refrigerate until ready to serve.
  3. Next make the Pico De Gallo by dicing the roma tomatoes into small uniform pieces (remove some of the tomato seeds if it has a lot), the red onion the same size, half a seeded jalapeno, and finally fold in the chopped cilantro. Add the lime juice, salt and pepper. Put to the side.
  4. Remove pork from oven and use a slotted spoon to move pork to a cutting board. Remove the orange peel, onion and bay leaf into garbage. When just the cooking broth is left heat over high heat to a rapid boil until the liquid has reduced by half and become syrupy (20-30 minutes).
  5. While sauce is reducing shred meat if the pieces are still big and spread out evenly on a baking sheet. Heat broiler to high and place rack in the middle of the oven. Spoon the reduced sauce evenly over the meat and toss to evenly coat. Flatten the meat out.
  6. Put under broiler for 5-7 minutes until the meat becomes browned. Remove from oven and flip the pork carnitas over, broil for another 5-7 minutes. Remove from oven.
  7. Warm taco shells in the oven while the meat is broiling and assemble taco with the salsa verde and Pico De Gallo!

It may seem like a lot of steps for the pork but it is so worth it! Do not skip boiling the liquid that the pork cooked in to pour over before you broil it. And definitely do not skip broiling the meat to get the crispy texture.

Enjoy your Cinco De Mayo with Pork Carnitas Tacos 

The Pork Carnitas recipe is from Pinterest and was originally posted on MyKitchenEsapades.com 

Advertisements

7 thoughts on “Pork Carnitas Tacos with Salsa Verde and Pico De Gallo

    • RebeccaHunter May 4, 2015 / 10:22 AM

      Thank you so much! Glad you liked it.
      ~Hunter

  1. FrugalHausfrau May 5, 2015 / 3:16 AM

    This is one of my favorite things to eat! I’m glad I saw you on Ohio Cooks so I can follow! :
    )

    • RebeccaHunter May 5, 2015 / 8:39 AM

      Thank you for following I’m glad you found me !! Enjoy.

  2. Carole May 5, 2015 / 9:02 AM

    Thanks for sharing my recipe Rebecca! It looks amazing

    • RebeccaHunter May 5, 2015 / 10:09 AM

      No problem Carole, I found it on Pinterest and it looked too good to pass up! SO happy I found it!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s