Slow-Braised Pork Shoulder with Tomatillo Salsa

A healthier version of carnitas, this dish doesn't involve frying or require added oil. The chile injects just enough heat and the beer brings a balancing tang. You can also serve this as a filling for tacos and enchiladas.

Rori Trovato

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Ingredients

1 large onion, peeled and cut into quarters		1 12-ounce 1 12-ounce Mexican beer, or any light beer
1 carrot, peeled and cut into 4 large pieces		1 jar tomatillo salsa, to accompany
1 pasilla chile, top stem removed		Flour or corn tortillas, to accompany
6 cloves garlic, peeled		Grated queso fresco or jack cheese, to accompany
1 tablespoon kosher salt		2 pounds pork shoulder
1 tablespoon ground cumin

directions

Prep: 10 min Total: More than 60 min

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1
In a large Dutch oven or a slow cooker, add all the ingredients. If using a Dutch oven, place in a 250 degree F oven for 5 hours, turning 2 to 3 times. If using a slow cooker, cook for 6 to 8 hours.
2
When done, allow to cool slightly. Using the back of a fork, break down all the ingredients until they are shredded and mashed completely. Adjust seasoning with additional salt if needed.
3
Serve with tomatillo salsa, warm tortillas and cheese.

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Slow-Braised Pork Shoulder with Tomatillo Salsa

Ingredients

directions