Cinco de Mayo Baked Carnitas with Red and Green Raw Salsas Recipe / subtítulos en español

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are more affordable.

orange juice

🥗Healthier: fresh orange juice

💰Cheaper: canned orange juice

Canned juice is often less expensive.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: store-brand tortillas

Lettuce wraps reduce carbs, while store-brand tortillas save money.

Cut the pork shoulder into roughly two-inch chunks.

Season the pork with 2 teaspoons of salt.

Place the pork in a couple of pans to avoid crowding.

Squeeze juice from 2 oranges onto the pork and add the orange peels.

Cover the pans with aluminum foil to help steam the pork.

Preheat the oven to 275°F (135°C).

Cook the pork in the oven for 2.5 hours.

After 2.5 hours, flip the pork over to cook the other side in the juices.

Prepare red salsa by blending 8 chili arbols (seeds included), 1 serrano pepper, 1/2 small onion, 2 tablespoons water, 1 tablespoon apple cider vinegar, 1 clove garlic, and 4 quartered roma tomatoes.

Pulse the salsa mixture until combined but not overly blended to avoid aeration.

Prepare green salsa using tomatillos, 3 serrano chilies, 2 cloves garlic, 1/2 small onion, 1/2 tablespoon salt, and 2 tablespoons olive oil; blend until liquified.

Add 1 medium avocado and juice of 2 mexican key limes to the green salsa and blend again.

Chop 1 bunch of cilantro and mix it into the green salsa.

Refrigerate the green salsa for about an hour.

After 5 hours total cooking time, remove the pork from the oven and shred it.

Heat corn tortillas and assemble tacos with carnitas and red/green salsa.

Cooking Techniques

Equipment Needed

Spice Level: