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

Slow-Braised Pork Shoulder with Tomatillo Salsa

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    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


    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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