Giving the pork shoulder a quick brine is the key to this delicious Carnitas recipe. I served this batch with a sharp Salsa Verde -- so good!!
Category: not set
Cuisine: not set
2-2.5 lbs. pork shoulder
1 orange
1 lime
1/2 onion
1 jalapeno
4 cloves garlic
2 teaspoons Mexican oregano
1 teaspoon cumin
1/2 teaspoon chipotle powder (optional)
1 teaspoon salt
freshly cracked black pepper (approx. 1/2 teaspoo
2-3 tablespoon oil
4-5 tomatillos
1/2 onion
1 clove
2 serrano peppers
10-12 sprigs cilantro
salt to taste
12-16 corn tortillas
1/2 cup finely chopped onion
freshly chopped cilantro
3-4 limes
1/2 cup sea or kosher salt
2-3 quarts water
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