Copycat Restaurant Carnitas Tacos with House-made Salsa Verde

Allergens

Gluten, Dairy, Eggs, Soy

Ingredients

• 4 oz. pork shoulder 2 corn tortillas 1/2 cup homemade salsa verde (see recipe below)

Instructions

1. Season the pork shoulder generously with salt, pepper, and ground cumin.
2. Preheat a cast iron skillet over medium high heat. Sear the seasoned pork shoulder for 3 minutes on each side until browned.
3. Add 1 cup of water to the skillet, cover, and reduce heat to low. Cook for 45 minutes or until the pork is tender and easily shredded with a fork.
4. Remove the pork from the skillet and shred it using two forks. Return the shredded pork to the skillet, stirring to combine with the juices.
5. Heat the tortillas in a dry skillet or on a grill for 10 15 seconds per side until slightly charred.
6. Assemble the tacos by placing an equal amount of carnitas on each tortilla, then topping with homemade salsa verde.

Chef’s Insight

Carnitas become even more tender if marinated overnight before cooking.

Notes

Use a lean cut of pork shoulder for less fatty carnitas.