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No-Waste Tacos De Carnitas With Salsa Verde – Kenji

The aroma of simmering pork, infused with citrus and spices, always brings me back to my college days. Late-night study sessions often morphed into impromptu taco feasts, fueled by whatever we could scrounge up from the fridge. Carnitas, slow-cooked to tender perfection, were a rare but glorious treat, the kind of dish that could erase the stress of impending exams and fill our cramped apartment with warmth and laughter. To this day, the taste of crispy, shredded pork nestled in a warm tortilla is pure comfort food, a reminder of simpler times and shared meals with lifelong friends.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 3 hours 40 minutes
Total Time: 4 hours
Servings: 4-6
Yield: 24 tacos
Dietary Type: Not Gluten-Free

Ingredients

2 medium onions
½ cup chopped cilantro
3 lbs boneless pork butt, rind removed, cut into 2-inch cubes (shoulder)
Kosher salt
1 medium orange
6 cloves garlic, split in half
2 bay leaves
1 cinnamon stick, broken into three pieces
¼ cup vegetable oil
6 medium tomatillos, peeled and split in half (about 1 ½ pounds)
2 jalapeno peppers, split in half lengthwise, stem removed
3 limes, cut into wedges
1 cup crumbled queso fresco or 1 cup feta
24 corn tortillas

Equipment Needed

9×13 glass casserole dish
Large fine-meshed strainer
1-quart liquid measure or bowl
Flat spoon or de-fatter
Medium saucepot
Hand blender or stand-up blender
8-inch non-stick skillet
Tortilla warmer (optional)

Instructions

Adjust oven rack to middle position and preheat oven to 275 degrees F (135 degrees C).
Finely dice one onion and combine with the chopped cilantro. Refrigerate until needed for serving.
Split the remaining onion into quarters. Set aside.
Season the pork chunks with 1 tablespoon of kosher salt and place in a 9×13 glass casserole dish. The pork should fill the dish with minimal spaces.
Split the orange into quarters and squeeze the juice over the pork. Nestle the squeezed orange pieces into the casserole dish.
Add the 2 onion quarters, 4 cloves of garlic, bay leaves, and cinnamon stick to the casserole dish. Nestle everything into an even layer.
Pour the ¼ cup vegetable oil over the surface of the pork.
Cover the dish tightly with aluminum foil and place in the oven.
Cook until the pork is fork tender, about 3 ½ hours.
Set a large fine-meshed strainer over a 1-quart liquid measure or bowl.
Using tongs, remove the orange peel, onion, garlic, cinnamon stick, and bay leaves from the pork.
Transfer the pork and liquid to the strainer. Let drain for 10 minutes.
Transfer the pork back to the casserole dish. You should end up with about ½ cup of liquid and ½ cup of fat.
Using a flat spoon or de-fatter, skim the fat from the surface of the liquid and add it back to the pork. This fat adds tons of flavor, so don’t skip this step!
Shred the pork into large chunks with your fingers or two forks.
Season to taste with additional kosher salt. Refrigerate until ready to serve.
Transfer the remaining liquid (from the strainer) to a medium saucepot.
Add the tomatillos, remaining 2 onion quarters, remaining 2 garlic cloves, and jalapenos to the saucepot with the strained pork liquid. Add water until it is about 1-inch below the top of the vegetables.
Bring to a boil over high heat, reduce to a simmer, and cook until all vegetables are completely tender, about 10 minutes.
Blend the salsa with a hand blender or in a stand-up blender until smooth. Be very careful when blending hot liquids; start slowly and vent the lid to prevent splattering.
Season the salsa verde to taste with salt. Allow to cool and refrigerate until ready to use.
To serve the carnitas, place the casserole dish with the pork 4-inches under a high broiler and broil until brown and crisp on the surface, about 6 minutes.
Remove the pork, stir with a spoon to expose new bits to heat, and broil again for another 6 minutes until crisp. Watch carefully to prevent burning.
Tent the dish with foil to keep warm.
Meanwhile, heat the tortillas. Preheat an 8-inch non-stick skillet over medium-high heat until hot.
Working one tortilla at a time, dip the tortilla in a bowl filled with water. This helps to steam and soften the tortilla.
Transfer to the hot skillet and cook until the water evaporates from the first side and the tortilla is browned in spots, about 30 seconds.
Flip and cook until dry, about 15 seconds longer.
Transfer the tortilla to a tortilla warmer, or wrap in a clean dish towel to keep warm.
Repeat with the remaining tortillas.
To assemble the tacos, stack two tortillas on top of each other.
Add two to three tablespoons of the carnitas mixture to the center.
Top with the salsa verde, chopped onions and cilantro, and queso fresco or feta cheese.
Serve with lime wedges.

Expert Tips & Tricks

For extra crispy carnitas, after shredding the pork, spread it out on a baking sheet and broil for a longer period, keeping a close eye to prevent burning. The thinner the layer, the more surface area for crisping.
Don’t discard the strained cooking liquid! It’s packed with flavor. Use it as a base for soups or stews for a delicious porky depth.
If you want to reduce the heat in your salsa verde, remove the seeds and membranes from the jalapeños before simmering. You can also substitute with a milder pepper like a poblano for a smoky flavor with less heat.
To save time, you can purchase pre-made corn tortillas. However, fresh tortillas from a local tortilleria will always yield the best flavor and texture.

Serving & Storage Suggestions

Serve the carnitas tacos immediately for the best flavor and texture. The crispy pork is best enjoyed fresh off the broiler. Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and slightly crispy. The salsa verde can also be stored in an airtight container in the refrigerator for up to 5 days. If you want to freeze the carnitas, allow them to cool completely before transferring to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	80mg	27%
Sodium	300mg	13%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	3g	N/A
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicier Salsa Verde: Add a serrano pepper or a few dashes of your favorite hot sauce to the salsa verde for an extra kick.
Different Protein: While pork butt is traditional, you can also use pork shoulder or even chicken thighs for a variation. Adjust cooking time as needed to ensure the meat is tender and easily shredded.
Vegetarian Option: Substitute the pork with jackfruit for a vegan carnitas alternative. Season and cook the jackfruit similarly to the pork for a satisfying meatless taco.
Gluten-Free: Ensure that the corn tortillas are made with 100% corn and free of any added wheat flour.
Cheese Variations: Try using cotija cheese instead of queso fresco or feta for a more authentic Mexican flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the carnitas in a slow cooker?
A: Yes, you can. Brown the pork cubes in a skillet first, then transfer to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or until the pork is very tender. Shred and crisp in the oven as directed.

Q: How do I prevent the tortillas from tearing when assembling the tacos?
A: Soften the tortillas properly by steaming them in a skillet or warming them in a tortilla warmer. Dipping them in water before heating also helps to keep them pliable.

Q: Can I make the salsa verde ahead of time?
A: Absolutely! The salsa verde can be made up to 3 days in advance and stored in the refrigerator. The flavors will actually meld together and improve over time.

Q: What is the best way to crisp up the carnitas?
A: Broiling is the most efficient method, but you can also crisp the carnitas in a skillet with a little oil over medium-high heat. Be sure to spread the shredded pork in a single layer to maximize crisping.

Q: Can I add other spices to the carnitas?
A: Feel free to experiment with other spices like cumin, oregano, or chili powder to customize the flavor to your liking.

Final Thoughts

These No-Waste Tacos De Carnitas with Salsa Verde are a testament to the power of slow cooking and simple, fresh ingredients. Kenji’s lard-free approach makes this classic dish surprisingly accessible, while still delivering maximum flavor and satisfying texture. So, gather your friends, crank up the music, and get ready to experience the joy of homemade carnitas. Don’t be afraid to experiment with variations and make it your own! And if you have any leftover pork fat, save it! It can be used to make amazing refried beans or roasted vegetables. Enjoy, and be sure to share your culinary creations!

No-Waste Tacos De Carnitas With Salsa Verde – Kenji Recipe