Recipe by Mazola®
"Slow cooking blends the flavors."
Watch video tips and tricks
Mazola® Corn Oil
Spice Islands® Garlic Powder
Spice Islands® Chili Powder
Spice Islands® Chipotle Chile Powder
tomatillos, finely chopped
finely chopped tomatoes
coarsely chopped fresh cilantro
This recipe was EASY and the most delicious pork carnitas I've ever tasted! I started by browning the pork on the stove, as recommended, but then instead of simmering on the stove we popped it in the crock pot for 4 hours on high. I didn't have Chipotle chili powder, so I just used a little extra regular chili powder. I also couldn't find pork shoulder so we used pork tenderloin instead (it was on sale!). I used our small food processor to make the tomatillo sauce and it worked really well. We will definitely make this recipe again soon!
Due to all the reviews I'd seen so far, I halved this recipe. One half was made exactly as written - I'd give it a 3. It was delicious but not enough flavor for our family (referring to both the salsa and the meat.) The other half I tweaked to our liking. I'd rate that a 5 as there were no complaints, however, my rating here will reflect 'as is' :) After browning the meat as written, my changes were: we added more of each seasoning it called for (to taste) and finished the meat in our slow cooker. Instead of covering it in water, I used Herdez Pasilla sauce for extra flavor. We topped it with tomatoes, green onions, tomatillos, shredded cheddar cheese and a small squeeze of ranch dressing for the kids. So tender and great flavor!
Made this for New Years Eve dinner it was a BIG hit!!!
My family loved the tender pork. I live at high altitude and the meat did take longer to cook then stated in the directions. I used 2 pounds of pork shoulder and removed the fat. I found some chipolte powder online and use it in a lot of Mexican dishes. My family loves carnitas with flour tortillas, so I prepared my own flour tortillas recipe and it was great. The tomatillo sauce was very mild, so my husband added onion, jalapeno peppers, garlic salt, and lime juice to give it a kick.
This was a little too hot for my tastes. However, it was quite easy to make and the overall flavor was pretty descent. I followed the meat recipe except I used pork tenderloin. That is what my grocery store had. I think cutting up the pork, was the most time consuming part. I thought I had the chipotle powder or something similar. When I realized that was not the case, I used 1 Tblsp. of minced chipotle peppers in adobe sauce. So, that may have contributed to the heat, not sure. I wanted so badly to tweak the topping by adding avocado, and avocado sauce, or some type of white spicy sauce, to give a creamy like topping to the tacos they needed In my opinion. I did like the flavor of the base salsa though. I don't typically make salsas or sauces with tomatillos. I suggest playing with the toppings, though, as almost anything can be added and would go nicely with the pork and tomatillo salsa.
This was pretty good with my changes!
Cubed, seasoned and browned meat, put in SLOW COOKER with beef stock instead of water.
For the "Sauce", which is actually more like a pico, I thought it was a bit bland so I added minced garlic, sweet onion, lime, and a jalapeno pepper.
Wanted an actual sauce, so I made one from sour cream, drippings from the slow cooker, tomatillo, sweet onion, and a touch of taco sauce.
We found out we aren't a HUGE fan of corn tortillas, they HAVE to be warmed up!
All and all, this was pretty good. 4 Stars with my changes. I would add even more seasoning/elements next time. And flour tortillas instead.
Loved these! The guy's weren't big on the fresh tomatillo salsa, but I thought it was great with these. I also served them with chopped red onion, shredded cheddar and sour cream. The meat, which took longer for all of the liquid to cook off than was stated (which was fine), was moist, tender and very flavorful w/ a nice, spicy kick. We all agreed that these are a keeper~YUM! Thanks for sharing. :)
I don't eat pork so I made this recipe using medium tofu and cooked in with oil like the pork, only for about 10 minutes instead of 30-45 minutes the meat requires. I followed the recipe exactly as written otherwise and the spices were spot on and flavored the tofu beautifully. This was very easy to throw together and was even light enough to make for a quick lunch. This is also a very budget friendly recipe! I rarely make Mexican style dishes since I live in the heart of San Diego but this is a recipe I will make over and over again!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Carnitas with Cilantro Tomatillo Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
What's cooking in San Antonio? Heavenly schnitzel with creamy sauce.
See how to make an incredibly easy pork tenderloin with black cherry sauce.
Pork tenderloin roasted with firm fresh plums and caramelized onions.