I wish this photo did this dish justice. It was my first attempt at carnitas and I (and my family) was very pleased with the result.
It’s so similar to making Southern pulled pork. Only with carnitas, instead of a paprika rub and vinegar sauce, I rubbed the pork butt down with cumin and oregano. Oh, and an orange for a little citrus zest. Oh did my house smell devine.
Once the meat was finished, I fried up a family serving in a cast iron skillet, just until one side was browned and crispy.
I served them on lightly fried sopes, black beans, kale sauteed with lime and garlic, a little queso and topped with salsa verde (recipe nabbed from my sister’s Facebook page).
I used this Melissa d’Arabian recipe for the carnitas. If I get permission, I’ll share the salsa verde recipe. It’s really good, though I think I missed a step (seeding the serranos) because this was super duper hot.
Virtual Farmgirl 