Salsa Verde Carnitas

So we've made Salsa Verde and Corn Tortillas, what do we do with them?  Just kidding, I know you know what to do with them.  Today we're going to make Salsa Verde Carnitas.  Carnitas literally means "little meats" and is traditionally braised pork butt (it's really the shoulder and not the actual butt). After it's braised and shredded with forks it is roasted to crisp up the outside while the inside stays oh so tender.   

 The ingredients are few (just how I like it)  Pork butt (3ish pounds), salsa verde, chicken stock, an onion, cumin, and oregano

 Chop up the onion

 Toss it into a large pot or dutch oven.

 Trim the big pieces of fat off the pork.  Yes there's still that large spot but it was in the middle so I got it out later

 Place it in the pot on top of the onion

 2 cups of chicken stock

 2 cups of Salsa Verde

 1 Tbl cumin

 1 tsp oregano

 bring it to a boil and then cover and simmer 3-6 hours until you can shred it with 2 forks

 It's going to look like this when it's done.

 Next you want to skim the fat off the sauce and bring it to a boil to kill all the yucky stuff.  Reduce it by half.

 Shred the pork onto a baking sheet and place in a 400 degree oven for about 30 minutes

 until it is nice and crispy on the edges

 go ahead and try a piece right now.  It's just too yummy to pass up.

 spoon some of the sauce over the carnitas

try another piece, you want to make sure it tastes right.  You wouldn't want to serve a subpar meal to anyone, right?

Eat up in your favorite dish.  Here I made a taco with a little cilantro, onion and sour cream.  The next day we had some carnitas quesadillas for lunch.