Ingredients
For 12 Serving(s)
carnitas-with-tomatillo-salsa
- 10 lb pork shoulder
- 4 dried chilies
- salt
- black pepper
- 8 clv garlic
- 10 cloves
- 6 c cilantro
- 4 red onions
- 1 bn radishes
- 6 limes
- 1 lb tomatillos
- 1 avocado
- 24 corn tortillas
- 12 oz queso fresco
Carnitas with Tomatillo Salsa Directions
- Preheat the oven to 275˚F.
- Rub the pork all over with chilies, salt, pepper, and minced garlic. Dot with the cloves. Set in a large roasting pan, and cover with aluminum foil. Cook about 4 hours, until the meat is falling off the bone. Remove from the oven and let sit until cool enough to handle. Pull the meat off the bone and shred.
- While the meat is cooking, combine the sliced radishes, a pinch of salt, and juice from 3 of the limes in a medium bowl. Set aside. This is best done about an hour before serving. Place 3/4 of the diced red onions in a large bowl, and fold in 4 cups of the chopped cilantro. Set aside to use as a garnish.
- Turn on the broiler. Set the tomatillos on the rack of a broiler pan 1 to 2 inches from heat. Broil, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Place in the bowl of a food processor. Add the juice from the remaining 3 limes, the last diced red onion, the last 2 cups of cilantro, and the avocado to the food processor. Pulse until puréed. Taste and add more salt or lime juice as needed.
- Serve the carnitas with warmed tortillas, onion and cilantro garnish, salted radishes, tomatillo salsa, queso fresco, and lime wedges.