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  • Slow-Cooker Carnitas with Roasted-Tomatillo Salsa

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    Slow-Cooker Carnitas with Roasted-Tomatillo Salsa
    Publisher of The Briny Lemon
    by Pamela Steed Hill
    656 recipes
    >

    Ingredients

    • meaning when the ingredients are fresh and homemade. The braised pork and
    • tomatillo salsa can be made a day ahead. Gently warm the pork and bring the
    • salsa to room temperature before serving. Make the guacamole and warm the
    • tortillas just before dinner.
    • Mexican cotija cheese is
    • similar to Greek feta but a bit saltier and firmer. It’s great for crumbling
    • over just about anything, including these tender, savory carnitas and tangy
    • tomatillo salsa.
    • One Brand of Cotija Cheese
    • Makes about 16 tacos
    • 2 tsp ground cumin
    • sea salt
    • freshly ground black pepper
    • 3-1/2 to 4-lb pork shoulder
    • (Boston butt), cut into 3-inch pieces
    • 1 small onion, chopped
    • 1 habanero chile, chopped
    • 1 cup cilantro (leaves and
    • small stems)
    • 2 cups vegetable broth
    • 16 6-inch warm corn or flour
    • tortillas, fresh guacamole, and crumbled cotija, for serving
    • Aromatics for the Carnitas
    • For the Salsa
    • 6 tomatillos, husks removed
    • olive oil, for drizzling
    • sea salt
    • freshly ground black pepper
    • 2 garlic cloves, chopped
    • 2 small jalapenos, chopped
    • 1 small onion, chopped
    • 1/2 cup cilantro, leaves and small stems
    • juice of half a lime
    • Salsa Ingredients
    • Preparation
    • Combine the cumin, salt, and
    • pepper in a bowl. Rub the spice mixture all over the pork and place the meat, onion,
    • chile, and cilantro in a slow-cooker. Pour in the broth (liquid should come just

    Directions

    Taco night takes on new

    to the top of the other ingredients).

    Cook on high for 4 to 4-1/2 hours

    (check for tenderness after 4 hours). Transfer the pork to a plate and let cool

    until cool enough to handle. Pull into shreds.

    Place the pulled pork in a

    nonstick skillet and heat over very low heat until hot throughout, about 5

    minutes. Transfer to a serving bowl (or serve the pork in the skillet with a

    few potholders stacked beneath).

    Spice-Rubbed Pork Ready for Broth Broth AddedSlow-Cooker Pork Pulled Pork

    Serve the carnitas with the

    roasted-tomatillo salsa (recipe follows), guacamole, warm tortillas, and cotija and let your guests build their own tacos.

    Slow-Cooker Carnitas with Roasted-Tomatillo Salsa

    For the Salsa

    Preheat the oven to 400° F. Line a baking sheet with parchment paper.

    Quarter the tomatillos and place in a bowl. Drizzle with oil and season

    with salt and pepper. Toss to coat.

    Spread the tomatillos on the baking sheet and roast until soft and

    beginning to brown, 8-9 minutes. Remove and cool to room temperature.

    Transfer the roasted tomatillos to a food processor and add the

    remaining ingredients. Pulse until chunky smooth. Check for seasoning, adding

    salt, as needed.

    Tomatillos Ready to Roast Roasted TomatillosReady to Process

    Transfer to a serving

    bowl. (May be made a day ahead. Cover and refrigerate overnight.

    Roasted Tomatillo Salsa

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