Salsa Verde Pork Carnitas | Edible Bozeman
The secret to sublime carnitas? It’s all about the salsa verde. A pork roast simmers in the tangy acidic marinade of roasted tomatillos, white onion, garlic,
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Ingredients
- 2 pounds pork butt or pork shoulder
- 2 tablespoons Olivelle Sweet Smoked Chili Rub & Seasoning
- 1 tablespoon Olivelle Chili Verde Flake Sea Salt
- 3 tablespoons Olivelle Green Chile Infused Olive Oil
- 2 cups salsa verde (recipe below)
- 8–12 ounces Mexican lager beer
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