Lindsey's Verde Carnitas

This recipe comes from my friend Lindsey. Ever since I had her carnitas at a Cinco de Mayo feast, I've been hooked. This sweetie dropped off this dish (along with a bag full of accompaniments!) last week to give me a night off of cooking. What a gem. I couldn't think of a better gift than food--it's definitely the way to MY heart!

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Lindsey's Verde Carnitas

This couldn't be easier and really makes feeding a crowd a breeze. Serve with tortillas, shredded cabbage, beans, rice, avocado, etc. Anything your taco-loving heart desires!

Ingredients

For the pork:

• 2 12-ounce jars verde salsa (we like the Trader Joe's version)
• 1 onion, sliced
• 2 cups (plus more if needed) chicken stock
• 3 tablespoons olive oil
• 3-5 lbs (depending on how many you plan to feed) pork shoulder
• 4 minced garlic cloves
• 3 tablespoons cumin
• 1 tablespoon salt
• 1/2 teaspoon pepper

For the feast (just some ideas!):

• tortillas
•  shredded cabbage
• pico de Gallo
• cilantro

Instructions

Pre-heat oven to 325 degrees. In a large Dutch oven, drizzle the olive oil. Add the onion to the bottom of the pot and then rest the pork shoulder on top. Combine remaining ingredients and pour over the top of the meat. Bake for 3-5 hours, depending on the size of your roast. Once removed from oven, shred with two forks while in the pot. Serve with tortillas and your favorite toppings and sides.

Details

Prep time: 10 mins Cook time: 3 hour Total time: Yield: 10-12 servings or more depending on poundage of pork