Tacos de Carnitas con Salsa Verde

Name: Tacos de Carnitas con Salsa Verde
Ingredients: 2 lbs Pork shoulder; 1/4 cup Lard or vegetable oil; 1/4 cup Orange juice; 2 tbsp Lime juice; 4 cloves Garlic; 1 tsp Oregano; 1 tsp Cumin; 1 tsp Salt; 1/2 tsp Pepper; 6 Tortillas

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteingymFoodlowCarbmexicanCuisinelowSugar

Nutrition (per serving)

950Calories

85 gProtein

12 gCarbs

70 gFat

6 gSugar

1200 mgSalt

Ingredients

2 lbs Pork shoulder
1/4 cup Lard or vegetable oil
1/4 cup Orange juice
2 tbsp Lime juice
4 cloves Garlic
1 tsp Oregano
1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
6 Tortillas

Method

Heat lard or oil in a large Dutch oven over medium heat, then add pork shoulder, fat side up, and cook until browned, about 5 minutes, then flip and cook for an additional 5 minutes.
Add orange and lime juice, garlic, oregano, cumin, salt, and pepper to the pot, then cover and transfer to the oven, baking at 300°F (150°C) until tender, about 2 1/2 hours.
Remove the pot from the oven, then let the pork rest for 10 minutes before shredding with two forks, then heat tortillas by wrapping them in a damp paper towel and microwaving for 20–30 seconds.
Assemble tacos with the shredded pork, then top with salsa verde, diced onions, and sour cream, if desired.
To make salsa verde, combine tomatillos, onion, garlic, jalapeño, cilantro, and lime juice in a blender or food processor, then blend until smooth, about 2 minutes, then season with salt and pepper to taste.
Serve tacos immediately, garnished with additional cilantro and lime wedges, if desired.