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Festival Foods

Pork Carnitas with Tomatillo Salsa

Chili seasoned pork shoulder is slow cooked in garlic, onion and fresh orange juice, pulled and placed on a crispy corn tortilla, then topped with fresh tomatillo salsa and a dollop of creamy Greek yogurt. YUM!

  • Pork Carnitas with Tomatillo Salsa
  • Ingredients
    • 1 Tbsp. chili powder
    • 2 tsp. ground cumin
    • 2 tsp. dried oregano
    • Salt, to taste
    • Black pepper, to taste
    • 4 lb. pork shoulder, excess fat trimmed
    • 6 cloves garlic, peeled and divided
    • 2 onions, quartered
    • 2 oranges, juiced
    • 4 tomatillos, quartered and shell removed
    • ½ small red onion, quartered
    • ½ cup fresh cilantro, washed
    • Zest and juice of 1 lime
    • 8 corn tortillas, broiled or grilled
    • ¼ cup plain nonfat Greek yogurt
    • Avocado, sliced

    1. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork with spice mixture, rubbing in thoroughly on all sides. 1. Place 4 garlic, onions, orange juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours. 1. In the meantime, prepare the salsa. Combine chopped tomatillos, tomatoes, cilantro, lime, remaining garlic cloves, salt and pepper in a food processor. Pulse until desired consistency is reached. Refrigerate until ready for use. 1. When pork is tender, shred with two forks or tongs and keep warm in the slow cooker until ready to serve. 1. Place an equal amount of pork in each tortilla. Top with tomatillo salsa, Greek yogurt and avocado slices.


    Calories 130, Total Fat 2g (Saturated 0g, Trans 0g), Cholesterol 10mg, Sodium 490mg, Total Carbohydrate 23g (Dietary Fiber 4g, Sugars 7g), Protein 6g, Vitamin A 10%, Vitamin C 40%, Calcium 4%, Iron 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 8 servings

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