Pork Carnitas from Mazola

This was an incredibly delicious recipe that we made again the very next day - and doubled the batch the second time! The meat is tender and SUPER flavorful. This is a wonderful recipe. I didn't make the tomatillo sauce as called for in the original recipe - I had a jar of Herdez Tomatillo Verde sauce which worked perfectly (I am NOT a fan of cilantro, so I wanted to skip the salsa recipe). I used pork loin instead of shoulder which seemed to be a great cut for this recipe. For my Pork Carnita I added a little sour cream along with the Tomatillo Verde and it was fantastic! Kenneth added normal taco fixings to his - lettuce, cheese, sour cream and some avocado.

We will absolutely use this recipe again and again - although I found that the amount of seasonings called for in the original recipe seemed to be too much for just 1 lb of meat, so I used the called for amount of seasonings on 2 lbs of meat the second time around (reflected in the recipe below). If you think you want yours extra spicy and coated with seasoning try decreasing the amount of meat or increasing the seasonings - for us the seasonings to meat ratio below was great.

Pork Carnitas with Cilantro Tomatillo Sauce from Mazola on All Recipes

Ingredients
2 pounds pork shoulder
2 tablespoons Mazola® Corn Oil
1/2 cup chopped onions
1/2 teaspoon Spice Islands® Garlic Powder
1 tablespoon Spice Islands® Chili Powder
1/4 teaspoon Spice Islands® Chipotle Chile Powder
8 corn tortillas

Tomatillo Salsa
2 tomatillos, finely chopped
1/2 cup finely chopped tomatoes
1/4 cup coarsely chopped fresh cilantro

Direction

1. Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.
2. Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.
3. For sauce: Combine chopped tomatillos, tomatoes and cilantro in a small bowl.
4. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.