Carnitas with Salsa Verde

Ingredients

• 3 pounds boneless pork butt roast, cut into 2 inch cubes
• salt
• 1 medium onion
• 1 medium orange
• 6 cloves garlic, split in halves
• 1 cinnamon stick, split into 3-4 pieces
• 1/4 cup vegetable oil
• 6 medium tomatillos
• 2 jalapeno peppers, split, stem removed

Method

1. Preheat oven to 275°F.
2. Season the pork with salt and place in a 9x13 casserole dish (should fill dish with no spaces).
3. Quarter the orange and squeeze the juice over the pork.
4. Nestle the orange quarters into the pork.
5. Quarter the onion and add two quarters to the pork.
6. Add 4 cloves garlic and cinnamon stick to the pork.
7. Pour vegetable oil over top.
8. Cover dish with aluminum foil.
9. Cook in oven until pork is fork tender (about 3 1/2 hours).
10. Set a fine mesh strainer in a large bowl.
11. Using tongs, remove orange peel, onion, garlic, and cinnamon stick from the pork.
12. Transfer pork and remaining liquid to the strainer, and let drain for 10 minutes.
13. Put pork back in the casserole dish.
14. Skim fat from liquid and add back to the pork (keep the rest of the liquid).
15. Using two forks, shred the pork and refrigerate until ready to serve.
16. Pour remaining liquid into a saucepot.
17. Add tomatillos, remaining onion quarters, remaining garlic cloves, and jalapenos to the pot with the liquid.
18. Add water to the pot until the vegetables are almost covered.
19. Bring to a boil then reduce to a simmer, cook until vegetables are tender (about 10 minutes).
20. Using a hand blender, blend the salsa.
21. Cool salsa and refrigerate until ready to use.
22. To serve pork, place casserole dish with pork under a high broiler until brown and crisp on top (about 6 minutes), stir, then broil again (about 6 minutes).
23. Serve on tortillas with queso, chopped cilantro, chopped onion, and a spritz of lime juice.

Source

Adapted from seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html