Slow cooking blends the flavors in this pork carnitas sauce.
Ingredients
- pork shoulder: 1 pound
- Mazola® Corn Oil: 2 Tbsp
- onions: 0.25 cup (chopped)
- Spice Islands® Garlic Powder: 0.5 tsp
- Spice Islands® Chili Powder: 1 Tbsp
- Spice Islands® Chipotle Chili Powder: 0.25 tsp
- tomatillos: 2 piece (chopped)
- tomatoes: 0.5 cup (finely chopped)
- fresh cilantro: 0.25 cup (coarsely chopped)
- corn tortillas: 4 piece
Metric Conversion
Stages of cooking
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Cut pork into 1-inch cubes; season with salt and pepper.
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Heat oil in a large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder, and chipotle chile powder; sauté until browned, 3 to 5 minutes.
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Add enough water to barely cover pork; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove the lid and continue to simmer until liquid has evaporated, about 45 minutes.
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Combine chopped tomatillos, tomatoes, and cilantro in a small bowl.
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Place an equal amount of pork on each tortilla. Top with tomatillo salsa.
