I saw this great sounding carnitas recipe from Kenji on Serious Eats awhile ago. Carnitas are one of my favorite types of meats to order when I’m having Mexican, and I have wanted to take a stab at making it myself. One of my main issues with cooking carnitas in the past was that I really wanted a more healthy version while still having all the flavor of deliciously cooked pork, and that is exactly what they did!
The recipe calls for a 3 pound pork shoulder (Butt) and I can easily see this recipe being used to cook even more. I almost screwed it all up in the end when I forgot to set the timer on the oven for the final cooking under the broiler, but fortunately even though it was in for about 12 minutes it turned out perfect (probably because I had the meat in the refrigerator before I finished it)!
I topped off the carnitas with making my first ever salsa verde as included in the recipe. In place of jalapeno I tossed in a couple of home-grown anaheim chiles. Along with the chiles, I also used home-grown onions and tomatoes. Looking forward to the day I can say I’m using my own avocados as well!
I also made some chicken for tacos to make Mrs. DanGarion happy, she isn’t the biggest fan of carnitas, oh well more for me!
No-Waste Tacos de Carnitas with Salsa Verde from Serious Eats, read more about how Kenji created this recipe.
