Pulled Pork Carnitas

Pulled Pork Carnitas

Recipe provided by Chef Tim Spinner

3 to 5lb Pork Butt (pork shoulder)
1 qt Vegetable Oil
5 cloves peeled Garlic
½ Spanish Onion, chopped
1 c Evaporated Milk
6 oz. Beer
½ c Orange Juice
½ c Coca Cola
1 Bay Leaf
3 sprigs fresh Thyme
8 ea whole Allspice
5 Cloves
1 tbs Kosher Salt
10 ea Black Peppercorns

Preheat Oven to 300 F.
Cut Pork Butt in 6 equal pieces. Place all ingredients together in an oven proof baking dish that is deep enough to fit all ingredients. Make sure that the Pork Butt is ¾ of the way covered with all the ingredients. Cover with lid or aluminum foil. Cook for 3 hours.
Remove pork from oven after 3 hours. Check the pork to make sure its tender (it should easily pull apart with a pair of tongs).
Let Pork cool down in the braising liquid for an hour. Remove from braising liquid and pull the pork apart with your hands (or tongs and a fork).

For salsa verde:
2 tbs White onion, rough chop
8 ea Tomatillos, peeled and washed
1 ea Jalapeno
1 clove Fresh Garlic
½ bunch Fresh Cilantro
Combine white onion, tomatillo, jalapeno and garlic in a blender and puree until very smooth. Add cilantro and puree until very smooth and vibrant green. Refrigerate for up to 2 days.

Assembling Tacos:
In a skillet over medium heat 1 pound of the cooked pork, julienne onions and garlic in 1 tbs. olive oil (about 2-3 minutes). Squeeze the juice of 2 limes and fold in chopped cilantro. Season with salt.
Meanwhile heat the tortillas until warm (on a skillet or microwave). Place cooked pork (carnitas) onto the tortilla. Top with salsa verde and serve.


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