Crispy No-Waste Carnitas Tacos with Zesty Salsa Verde
Indulge in these flavorful Crispy No-Waste Carnitas Tacos that are both delicious and environmentally friendly. Inspired by Kenji of SeriousEats, this recipe brings you tender pork shoulder that's been slow-cooked and then crisped to perfection, all without the use of lard. The addition of a vibrant salsa verde made from tomatillos and jalapenos adds a zesty kick, while a sprinkle of queso fresco enhances the creamy texture. Ideal for a family dinner or a gathering with friends, these tacos come together easily and recognize ingredients that would otherwise go to waste. Come together with wholesome ingredients that surprise the taste buds with every bite!
6
Servings
750
Calories
14
Ingredients
Ingredients
Onions
2 medium (1 diced finely, 1 split into quarters)
Cilantro
1/2 cup (chopped)
Boneless pork butt (shoulder)
3 lbs (cut into 2-inch cubes, rind removed)
Kosher salt
to taste
Orange
1 medium (quartered)
Garlic
6 cloves (split in half, 4 halved for cooking, 2 reserved for salsa)
Bay leaves
2
Cinnamon stick
1 (broken into three pieces)
Vegetable oil
1/4 cup
Tomatillos
6 medium (peeled and split in half (about 1 1/2 pounds))
Jalapeno peppers
2 (split in half lengthwise, stem removed)
Limes
3 (cut into wedges)
Queso fresco or feta
1 cup (crumbled)
Corn tortillas
24
Instructions
1
1. Preheat your oven to 275°F (135°C) and adjust the oven rack to the middle position. Prepare one onion by dicing it finely and mixing it with the chopped cilantro. Refrigerate this mixture until required later.
2
2. Cut the remaining onion into quarters and place it aside. Season the pork chunks with 1 tablespoon of kosher salt and arrange them tightly in a 9 by 13 glass casserole dish. The pork should fill the dish with no visible gaps.
3
3. Squeeze the juice of the quartered orange over the pork, then tuck the squeezed orange pieces into the casserole. Add the two quarters of onion, four cloves of halved garlic, bay leaves, and broken pieces of cinnamon stick on top of the pork to create an even layer.
4
4. Drizzle vegetable oil over the entire surface and cover the dish tightly with aluminum foil. Place the casserole in the preheated oven and allow it to cook for about 3 1/2 hours, or until the pork is fork-tender.
5
5. After cooking, use tongs to carefully remove the orange peel, onion, garlic, cinnamon stick, and bay leaves from the pork. Pour the contents into a fine-meshed strainer over a liquid measuring cup or bowl to collect the juices. Let it drain for 10 minutes.
6
6. Transfer the pork back to the casserole, ensuring you collect about 1/2 cup of the liquid and fat. Skim off excess fat using a spoon or a fat separator and return it to the shredded pork. Season the pork with additional salt to taste and refrigerate until ready to serve.
7
7. In a medium saucepan, combine the tomatillos, remaining onion quarters, remaining garlic cloves, and halved jalapenos with the strained liquid. Add enough water to ensure the liquid level is about 1 inch below the top of the vegetables. Bring to a boil, then reduce heat and simmer until all the vegetables are tender, approximately 10 minutes.
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8. Blend the salsa until smooth using either an immersion blender or a traditional blender. Taste and adjust seasoning with salt. Allow it to cool down and refrigerate until serving.
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9. To serve, preheat the broiler and place the casserole dish with the pork about 4 inches away from the heat. Broil until the surface is brown and crispy, around 6 minutes. Stir and broil for another 6 minutes until the pork is crispy all over. Tent with foil to keep it warm.
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10. While the pork crisps, heat the tortillas in an 8-inch non-stick skillet over medium-high heat. Briefly dip each tortilla in water before placing it in the skillet. Cook until spots begin to brown on the first side, about 30 seconds, then flip and cook until dry, about another 15 seconds. Keep the cooked tortillas warm in a tortilla warmer or wrapped in a clean towel.
11
11. To assemble, stack two tortillas on top of each other. Add 2-3 tablespoons of the carnitas mixture to the center, then top with salsa verde, the reserved onion and cilantro mixture, and crumbled queso fresco. Serve with lime wedges for a bright finish.
Nutrition Information
42g
Fat
58g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy No-Waste Carnitas Tacos?
These are flavorful and environmentally friendly tacos featuring tender pork shoulder that is slow-cooked and then crisped to perfection without the use of lard, served with a zesty salsa verde.
How many servings does this recipe provide?
This recipe is designed to provide 6 servings.
What is the calorie count per serving?
Each serving contains approximately 750 calories.
What is the fat content of this dish?
There are 42 grams of fat per serving.
How much protein is in one serving of these carnitas tacos?
Each serving provides 50 grams of protein.
What temperature should the oven be set to?
The oven should be preheated to 275°F (135°C).
What cut of meat is used for the carnitas?
The recipe calls for 3 lbs of boneless pork butt (shoulder) cut into 2-inch cubes with the rind removed.
How long does the pork cook in the oven?
The pork should cook for about 3 1/2 hours until it is fork-tender.
What ingredients are needed for the salsa verde?
The salsa verde is made from 6 medium tomatillos, onion quarters, garlic cloves, halved jalapenos, and the strained cooking liquid from the pork.
How do I make the carnitas crispy?
After slow-cooking and shredding the pork, place it under a broiler for about 12 minutes (stirring halfway through) until the surface is brown and crispy.
What cheese is recommended for topping the tacos?
You can use 1 cup of crumbled queso fresco or feta cheese.
How are the tortillas prepared for serving?
Briefly dip each corn tortilla in water and then cook in a non-stick skillet over medium-high heat until spots brown, keeping them warm in a towel or warmer.
What citrus is cooked with the pork?
One medium orange is quartered, squeezed over the pork, and then the pieces are tucked into the dish for cooking.
How many tortillas are used in total?
The recipe uses 24 corn tortillas, stacked two per taco.
What aromatics are added to the casserole dish?
The dish includes onions, four cloves of garlic, bay leaves, and broken pieces of a cinnamon stick.
How do I manage the cooking liquid for the salsa?
Strain the pork contents over a measuring cup to collect the juices, then skim off excess fat before returning 1/2 cup to the meat and using the rest for the salsa.
What is the carbohydrate count per serving?
There are 58 grams of carbohydrates per serving.
How many garlic cloves are required for the entire recipe?
A total of 6 garlic cloves are used: 4 for cooking the pork and 2 reserved for the salsa.
Should the casserole dish be covered during baking?
Yes, the 9 by 13 glass casserole dish should be covered tightly with aluminum foil.
How do I prepare the tomatillos for the salsa?
Peel the tomatillos and split them in half before combining them with other salsa ingredients.
What is the first step in the assembly of the tacos?
Stack two warmed tortillas on top of each other and add 2-3 tablespoons of the carnitas mixture to the center.
What is the purpose of dipping tortillas in water?
Dipping them in water briefly before heating helps ensure they remain moist and pliable rather than drying out.
How much vegetable oil is needed?
The recipe uses 1/4 cup of vegetable oil drizzled over the pork before cooking.
What is the final garnish for the tacos?
Serve the tacos with lime wedges for a bright finish, along with the onion-cilantro mixture and cheese.
How long do the vegetables simmer for the salsa?
The vegetables should simmer in the strained liquid and water for approximately 10 minutes until tender.
How many jalapeños are used?
The recipe uses 2 jalapeño peppers, split lengthwise with stems removed.
Can I use a blender for the salsa?
Yes, you can use either an immersion blender or a traditional blender to blend the salsa until smooth.
What should I do with the diced onion and cilantro?
Mix the finely diced onion with chopped cilantro and refrigerate the mixture until it is time to assemble the tacos.
How should the pork be arranged in the dish?
Arrange the pork chunks tightly in the casserole dish so there are no visible gaps.
What kind of salt is specified in the ingredients?
The recipe specifies kosher salt for seasoning the meat and the salsa.