Carnitas Verde

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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4 servings
Calories: 181kcal

Ingredients

  • 1/2 tbsp Brown sugar
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/4 tsp Ground cumin
  • 3/4 cup Chicken broth
  • 1/4 cup Orange juice
  • 1 Pound Pork tenderloin Cut into large chunks

Salsa Verde

  • 1/2 lb Tomatillos
  • 1/4 Onion
  • 2 cloves Garlic
  • 1/2 Jalapeño pepper optional
  • 2 tbsp Fresh cilantro chopped

Instructions

  • Preheat the oven to 375 degrees.
  • In a baking dish mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chicken broth, orange juice, and salt & pepper.
  • Add the pork chunks, cover with tight with foil and bake in the oven for approximately 30 - 35 minutes.
  • Remove from the dish from the oven and let sit for 5 minutes; using your hands or two forks pulling in opposite directions pull the meat apart to shred into strands. Mix the shredded pork with the juices in the baking dish.
  • Spoon the salsa verde over the shredded pork and serve.

Salsa Verde

  • Add tomatillos to a saute pan, cover with water and bring to a boil. Reduce heat to medium-low and simmer until they are tender, approximately 8 - 10 minutes.
  • Remove the tomatillos from the water and reserve the liquid. Place the tomatillos, onion, garlic, and jalapenos (if using) into a blender. Season with salt and pepper. Blend until smooth, ladle some of the reserved liquid from the pan to thin out the salsa if needed. Season with salt to taste. Stir in cilantro.

Video

Nutrition

Calories: 181kcal | Carbohydrates: 9g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 224mg | Potassium: 696mg | Fiber: 2g | Sugar: 5g | Vitamin A: 411IU | Vitamin C: 21mg | Calcium: 16mg | Iron: 2mg

Carnitas Verde

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 181 kcal

Ingredients
  

  • 1/2 tbsp Brown sugar
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/4 tsp Ground cumin
  • 3/4 cup Chicken broth
  • 1/4 cup Orange juice
  • 1 Pound Pork tenderloin Cut into large chunks

Salsa Verde

  • 1/2 lb Tomatillos
  • 1/4 Onion
  • 2 cloves Garlic
  • 1/2 Jalapeño pepper optional
  • 2 tbsp Fresh cilantro chopped

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a baking dish mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chicken broth, orange juice, and salt & pepper.
  • Add the pork chunks, cover with tight with foil and bake in the oven for approximately 30 - 35 minutes.
  • Remove from the dish from the oven and let sit for 5 minutes; using your hands or two forks pulling in opposite directions pull the meat apart to shred into strands. Mix the shredded pork with the juices in the baking dish.
  • Spoon the salsa verde over the shredded pork and serve.

Salsa Verde

  • Add tomatillos to a saute pan, cover with water and bring to a boil. Reduce heat to medium-low and simmer until they are tender, approximately 8 - 10 minutes.
  • Remove the tomatillos from the water and reserve the liquid. Place the tomatillos, onion, garlic, and jalapenos (if using) into a blender. Season with salt and pepper. Blend until smooth, ladle some of the reserved liquid from the pan to thin out the salsa if needed. Season with salt to taste. Stir in cilantro.

Video

Nutrition

Calories: 181kcalCarbohydrates: 9gProtein: 25gFat: 5gSaturated Fat: 1gCholesterol: 74mgSodium: 224mgPotassium: 696mgFiber: 2gSugar: 5gVitamin A: 411IUVitamin C: 21mgCalcium: 16mgIron: 2mg
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