Week 10: Tacos - Carnitas with Salsa Verde

When we go to BlizzCon in Anaheim, there is a taco vendor every year. They have the most awesome, cheap tacos. Convention food tends to be overpriced and icky, but this third party that graces the huge hall every year is a welcome break from that.

Simple Carnitas are served on a corn tortilla with limes, onion, cliantro and salsa verde. You can get chicken ones too, but I find the pork to be much more flavorful. One “bro” asked the guy running the booth if there was any sour cream, and he got berated for wanting dairy products. I agree, none are needed, and I’m sure the logistics are simpler when you don’t have to keep dairy products on ice.

Looking forward to eating them this year at BlizzCon in November, but these will do for now.



For the Carnitas I chopped a pork shoulder into large chunks, and simmered them in lime and orange juice, garlic and a smidgen of water. I covered them with rinsed salt pork. After a couple hours I removed the salt pork, and baked them in the oven until crisp, then ate them. Meanwhile I let the liquid in the pot cook down. When I was ready to make the tacos I took some of the meat out, shredded/chunked it and put it under the broiler until crispy.



The salsa verde was made by blitzing roasted tomatillos, cilantro, onion, lime juice, red pepper flakes, and a pinch of sugar.

Our tacos had salsa verde, avocado, onion, cilantro, radishes and a spritz of lime. I had about 3, Tom had 4. I wish I hadn’t eaten all day so I could have more!