Name: Pork Carnitas with Tomatillo Salsa
Yield: 8 servings
Ingredients: 1 Tbsp chili powder; 2 tsp ground cumin; 2 tsp dried oregano; Salt, to taste; Black pepper, to taste; 4 lb pork shoulder, excess fat trimmed; 6 cloves garlic, peeled and divided; 2 onions, quartered; 2 oranges, juiced; 4 tomatillos, quartered and shell removed; ½ small red onion, quartered; ½ cup fresh cilantro, washed; Zest and juice of 1 lime; 8 corn tortillas, broiled or grilled; ¼ cup plain nonfat Greek yogurt; Avocado, sliced

In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork with spice mixture, rubbing in thoroughly on all sides.

Place 4 garlic, onions, orange juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.

In the meantime, prepare the salsa. Combine chopped tomatillos, tomatoes, cilantro, lime, remaining garlic cloves, salt and pepper in a food processor. Pulse until desired consistency is reached. Refrigerate until ready for use.

When pork is tender, shred with two forks or tongs and keep warm in the slow cooker until ready to serve.

Place an equal amount of pork in each tortilla. Top with tomatillo salsa, Greek yogurt and avocado slices.

All Recipes

Pork Carnitas with Tomatillo Salsa

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition