Pork carnitas tacos with tomatillo salsa verde

Ingredients

• 227 gtomatillos
• 2 (or more or fewer, to taste)green chillies, such as jalapeño or serrano
• ½ smallonion
• 8 stems (approximately), main stems removedfresh coriander
• 1 clovegarlic
• ½onion
• 1.36 kg (3 lb)pork shoulder, such as Boston butt
• 4 clovesgarlic
• ½ tspsalt
• ½ tsppaprika
• 1 tspdried oregano
• 1 tspground cumin
• 120 ml (½ cup)orange juice
• 8small tortillas, corn or wheat
• 1avocado
• 28 g (1 oz), or a little more as neededqueso fresco or cotija cheese

Instructions

1. 1

   Simmer the tomatillos

   For the salsa verde, remove the papery husks from the tomatillos and wash away any sticky residue. Put the whole tomatillos and chillies in a pan of boiling water and simmer uncovered for about 10 minutes.

2. 2

   Blend the salsa

   Drain the tomatillos and chillies, then blend them with the roughly diced half onion, coriander and roughly chopped clove of garlic until smooth. Transfer to a dish; cover and refrigerate for up to a few days if making ahead. Add a little water before serving if the salsa needs thinning.

3. 3

   Season the pork

   Pat the pork dry and cut it into chunks about 5 cm (2 in) across. Crush the four garlic cloves and mix with the salt, paprika, oregano and cumin, then rub the mixture over the pork. A little oil can be added to help it spread, if desired. Slice the remaining half onion.

4. 4

   Layer the slow cooker

   For the slow-cooker method, spread the sliced onion over the bottom of the cooker.

5. 5

   Slow-cook the pork

   Arrange the pork chunks on top of the onion and pour over the orange juice. Cook on low for about 7–8 hours.

6. 6

   Sear the pork

   For the stovetop method, warm a little oil in a heavy-based pot or Dutch oven over medium-high heat, enough to coat the bottom. Sear the pork for a couple of minutes on each side until browned all over. Make a little space to one side, add the onion and cook for a couple of minutes to soften gently.

7. 7

   Braise until tender

   Stir the onion through the pork and pour in the orange juice. Bring to a simmer, cover and lower the heat so the liquid continues to simmer gently. Turn the pork now and then and add a little more orange juice if needed; the meat need not be submerged, but should not dry out. Cook for around 1½–2 hours, until it is tender enough to pull apart.

8. 8

   Shred and crisp

   When the pork is cooked, lift out the chunks and shred them with two forks. To crisp the edges, warm a little oil in a frying pan and add only enough meat to make a thin layer. Cook for a couple of minutes, turn, then cook for a couple more minutes until some edges are crisp.

9. 9

   Assemble the tacos

   Fill the tortillas with pork and add salsa verde, a few cubes or slices of avocado and crumbled cheese, adjusting the toppings to taste.

What are carnitas tacos?

Carnitas means “little meats” and is a Mexican preparation of pork cooked until tender, then often browned or crisped. This version uses a slow cooker or a covered pot, with orange juice adding liquid as the pork cooks.

The tacos pair rich, savoury pork with bright tomatillo salsa verde and creamy avocado. The contrast in flavour and texture makes each tortilla feel complete without complicated toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 617 calories, 33g protein, 23g carbs, 43g fat.

The pork supplies most of the protein and fat, while the tortillas and orange juice contribute carbohydrates; avocado and cheese add further fat. Balance the plate with a generous serving of salad or vegetables alongside the tacos.

A bright tomatillo salsa

Tomatillos: remove their husks and wash off the sticky coating before simmering. They soften in about 10 minutes, which makes them easy to blend with the other salsa ingredients.

Chillies: jalapeño or serrano both work, and the amount can be adjusted to suit your preference. Blend the salsa until smooth, then thin it with a little water only if needed.

Seasoning and cooking the pork

Spice rub: crushed garlic, salt, paprika, oregano and cumin season the pork before it goes into the cooker. The seasoning does not have to coat every surface evenly.

Slow cooking: in the slow cooker, the pork cooks on low for 7–8 hours. On the hob, keep the covered pot at a gentle simmer for around 1½–2 hours, turning the pieces occasionally and checking that the liquid has not evaporated.

Shred, then crisp

Tenderness: the pork is ready when it can be pulled apart easily with two forks. If it still feels firm, continue cooking until it reaches that texture.

Crisp edges: spread the shredded pork in a thin layer in the frying pan and work in batches. Crowding the pan makes it harder to brown the meat evenly.

Make-ahead timing

The salsa can be made a few days in advance and kept covered in the fridge. If it thickens while chilling, loosen it with a little water before serving.

The stovetop and slow-cooker timings are alternatives, not consecutive stages. Allow extra time for the pork to become tender if needed; the texture is a more useful guide than the clock alone.

Serving the tacos

Warm the tortillas and fill them with pork, salsa, avocado and crumbled queso fresco or cotija. Add the toppings to taste so the salsa stays fresh and lively against the rich meat.

Serve with a simple salad or extra vegetables alongside. Keeping the toppings separate also makes it easy for everyone to assemble their own tacos.

Recipe notes & tips

• Pat the pork dry before adding the seasoning so it is easier to handle and sear.
• Make the salsa ahead and refrigerate it covered until needed.
• Keep the stovetop liquid at a gentle simmer rather than a rapid boil.
• Add a splash of orange juice if the pork looks dry during stovetop cooking.
• Crisp the shredded pork in batches so it has room to brown.
• Taste the salsa before serving and adjust the chilli amount in future batches to suit your preference.

Variations

• Adjust the heat: use fewer chillies for a milder salsa or more for extra heat.
• Choose your tortilla: use corn or wheat tortillas according to preference.
• Change the cheese: use queso fresco or cotija, as listed, and crumble it over the tacos.
• Add extra coriander: scatter a little more fresh coriander over the assembled tacos if you have some to hand.
• Serve as a bowl: put the pork and toppings over a base of rice instead of filling tortillas.

Common mistakes to avoid

• Skipping the tomatillo wash: rinse away the sticky coating after removing the husks.
• Cooking at a hard simmer: lower the heat so the covered pork cooks gently.
• Letting the pot dry out: check the liquid during stovetop cooking and add a little orange juice if needed.
• Shredding too soon: wait until the pork pulls apart easily with two forks.
• Overfilling the frying pan: crisp the pork in a thin layer and cook successive batches.
• Thinning the salsa too much: add water gradually, only if the blended salsa needs it.

How to store

Store leftover pork and salsa separately in covered containers in the fridge and use within 3 days. Reheat the pork until piping hot in a pan or microwave; crisp it in a frying pan if you want browned edges again. Assemble the tacos just before serving.

Frequently asked questions