Carnitas Tacos With Avocado Salsa Verde

Ingredients

Pork Carnitas

1 Tbsp Kosher Salt

1 Tsp Paprika

1 Tsp Cinnamon

1 Tsp Coriander

1 Tsp Cumin

1 Tsp Black Pepper

1 Orange (Peel and Juice)

1 Lime

8 Garlic Cloves (smashed)

3 Bay Leaves

2 Tbsp Olive Oil

~2 C Water

3.5 lbs Pork Butt

Avocado Salsa Verde

4 Garlic Cloves Sliced

1/2 C Canola Oil (or vegetable)

10-12 Tomatillos Halved

1 Yellow Onion Halved

4 Jalapeños

1/2 C Water

1 Tsp Kosher Salt

1 Lime

1 Bunch Cilantro

1 Avocado

Flour Tortillas

2 C All Purpose Flour

1/2 Tsp Baking Powder

1 Tsp Kosher Salt

3/4 Cup Hot Water

1/4 Cup Canola Oil (or vegetable)

**Optional Toppings

Cilantro

Dice Onion

Cotija Cheese

Lime

Preparation

*Note: All of these individual items (carnitas, salsa and tortillas) can be made ahead of time. Simply store salsa in the fridge and reheat the carnitas on the stovetop or microwave when ready to eat. It may seem like a lot of steps but really there isn’t too much hands on time if you split up the work! Also, when you become addicted to this salsa and demand to have it in your refrigerator at all times, it’s not my fault.

1. Preheat oven to 275 degrees F.

2. Cut pork into 2 inch pieces and place in an oven-safe dish like a dutch oven.

3. Add spices (kosher salt through black pepper), orange peel, orange juice, lime juice, garlic, bay leaves and oil, and mix well to evenly coat all the pieces of pork.

4. Fill dish ~3/4 of the way with water so that the pork is not fully covered.

5. Bake uncovered for 3-4 hours or until pork is tender and browned. During this time, the water will evaporate and the pork will cook in its own fat and guarantee your tastebuds a first class ticket to flavor town.

6. While the pork is cooking, prepare the salsa verde by first adding the 1/2 C of canola oil and sliced garlic to a cold pan set over medium/low heat. Fry until very lightly golden (do not over cook!) and place on a paper towel covered plate.

7. Sear the onion and jalapeños for 2-3 minutes per side to develop a nice dark color (they don’t need to be cooked all the way through).

8. Remove the onion and peppers from the pan and add the halved tomatillos. Cook for ~5 minutes each side or until they become tender and begin to caramelize.

9. Remove the tomatillos and deglaze with 1/2 C water, making sure to scrape the bottom of the pan. Add this liquid to the onions, pepper and tomatillos.

10. Place garlic, onion, jalapeños, tomatillos and reserved liquid into a blender with avocado, cilantro, salt and juice of 1 lime. Blend until smooth. This can be made hours or days ahead of time just store in the refrigerator.

11. I also recommend making the tortillas while the pork is roasting. To begin, whisk together flour, baking powder and salt in a large bowl.

12. Slowly add water and mix with a fork to combine. Add oil and mix to form a shaggy dough.

13. Place the dough on a clean work surface and knead for 3-5 minutes.

14. Cover the dough with a towel or in plastic wrap and let rest for 1 hour. Cut the dough into about 12 equal pieces and use a rolling pin to roll to the desired thickness.

15. Heat a cast iron skillet on medium-high heat and place the rolled out dough onto the dry skillet and cook for about 20-30 seconds per side. Be ready with a utensil or tongs to flip because these go fast and you don’t want to burn them!

16. Place the tortillas in a bag or container and store until ready. Simply reheat like you would store bought tortillas.

17. When the pork is done, remove it from the oven and place the pork in a bowl. Then strain out the remaining solids (bay leaves, orange peels, etc) while reserving the juices which I recommend adding back to the pork (hint hint…thats where all the flavor is!).

18. Shred the pork and assemble the most delicious taco. Enjoy!