Both my husband and I thought this was a very good recipe, but, different than most pork carnitas we have had in the past. The flavor profile reminded me more of what you get with shredded pork for tacos. I don't know if I added too much water, but, the liquid did not cook down after the time listed in the recipe. The pork was tender, so, I removed the pork to a bowl and covered with foil. I then turned the sauce on high and reduced for about 20 minutes. I then returned the pork back to the pot and simmered for about 10 minutes to heat through. The texture and flavors were perfect. The tomatillo sauce was not a big hit in my house. We were not crazy about the texture of the raw tomatillo. I made some with the salsa as stated in the recipe and then made a second salsa with tomato, onion, cilantro, and some fresh lime juice. I then made a sauce with sour cream and salsa verde. We much preferred the salsa without the raw tomatillo. Five stars for the pork, but, two for the salsa as listed in the recipe.
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Both my husband and I thought this was a very good recipe, but, different than most pork...