Salsa Verde Pork Carnitas | Edible Bozeman

Ingredients

• 1 pound tomatillos, husked, rinsed, and halved
• ½ white onion, chopped
• 3 garlic cloves, peeled and roughly chopped
• 1 large jalapeño, halved and seeded (for more heat, leave seeds intact)
• 1 cup cilantro, packed
• 2 tablespoons Olivelle Pineapple Habanero White Barrel-Aged Balsamic Vinegar
• 1½ teaspoons Olivelle Chili Verde Flake Sea Salt