My family does things a little unconventional. When we are cooking for our large family events it usually includes Latino foods. Not only are we celebrating our own heritage but Latino party foods can usually feed a small army. Last year for Christmas dinner we had things like Enchiladas, tacos and more. This year I decided to step it up by making Chile Verde Pork Carnitas for my family.
Every chile verde sauce is a few key ingredients and a few extras, lagniappe. While I can buy a cilantro cooking base, I like to make my own using everyday household items. Well, they are everyday in my household. I made a quick trip to Walmart so I can pick up some fresh cilantro and tomatillo for my chile verde. Not only will I use the chile verde as a topping for my pork carnitas but I will also use it as a marinade for my pork shoulder.
Usually my daughter and I make our weekly grocery trips on Saturday, the kids have been off of school for Thanksgiving break so I thought this would be a perfect time for my and my husband to go out for breakfast prior to our shopping trip. One ingredient that is a staple in my home is hot sauce. I am not exaggerating when I say we use Tabasco like some use ketchup. But Tabasco can be used as a condiment and also in your main dish.
today we are purchasing Tabasco, tomatillo, a poblano pepper, garlic, onions, lime, cilantro and a large pork shoulder that was parked down in the meat section. I had tortillas, queso, olive oil and honey on hand already so our shopping list is fairly short.
As my daughter was helping me upload the groceries, she asked me about my chile verde marinade/sauce and the pork carnitas recipe. She saw my chopping away so I mentioned I learned my favorite Latino recipes by helping my mom do small chores in the kitchen like washing dishes and cleaning up the mess as we cooked. My mother never really showed me how to make the recipes, I just learned from being around her in the kitchen. Now I’m making the same delicious party foods my mother made when I was my daughter’s age.
Set your large crock pot on low for 6 hours. Brown your pork shoulder in a crock-pot prior to making your marinade.
As your pork shoulder is browning, start your marinade by letting your poblano pepper, tomatillos, garlic, onion boil. Once your poblano pepper has soften you can turn your stove off. Allow your poblano pepper to cool off and remove the seeds inside the pepper. Some may include it into their chile verde sauce for more kick.
Peel your garlic cloves and tomatillos and add to your blender. Add cilantro, 1/4 cup of olive oil, 2 tablespoons (ad more for increase kick) of Tabasco Green Jalapeno Sauce, honey, juice from 1/2 lime, garlic, onion and poblano pepper. Blend on high for 1 minute.
Once your sauce is complete, use half as a marinade for your pork shoulder. Add to crock pot and allow your pork should to fully cook in the marinade. Once your pork should is fully cook, allow to cool then shred meat in a baking pan.
Pour remaining marinade from crock-pot on top of fully cooked, shredded meat and bake for 10 minutes on 350 F. Once your additional marinade and shredded meat have cooked together for 10 minutes you can assemble your tacos. Warm your corn (or flour) tortillas then add pork meat to tortillas. Drizzle tomatillo chile verde sauce on each taco. Garnish with fresh cilantro and queso fresco.
Pork Carnitas are now complete. Enjoy!
- 2 tbsp Tabasco Jalapeno Sauce
- fresh cilantro
- 2 limes
- 2 tomatillos
- 2 tbsp honey
- 1 clove garlic
- 1 large onion
- 1 poblano pepper
- 4 tbsp olive oil
- pork shoulder
- salt to taste
- queso fresco (optional)
- Create Marinade: Boil garlic, poblano pepper, peeled onion and tomatillo until soften. Remove seeds from poblano pepper. You can add if you want a spicier version or remove for a mild sauce. Peel garlic cloves and tomatillos. All all items into a blender including olive oil, 1/2 lime and 2 tablespoons of Tabasco Jalapeno hot Sauce. Salt to taste. Blend for 1 minute. Add additional Tabasco for a spicier version.
- Use half of your chile verde sauce to marinade pork shoulder. Pork shoulder can cook for 5-6 hours on low in a large crock pot. When your pork is fully cooked, shred pork into smaller pieces and bake at 350 F for 10-15 with remaining marinade from the bottom of your crockpot.
- Once your shredded pork meat is baked with remaining marinade, your tacos are ready to be assembled. Add 1/4 cup of shredded pork meat to your warmed tortillas. Garnish with leftover cilantro and crumbled queso fresco. Drizzle 2 tablespoons (or as desired) of your chile verde sauce on top of your assembled tacos.