The Briny Lemon: Slow-Cooker Carnitas with Roasted-Tomatillo Salsa

Taco night takes on new meaning when the ingredients are fresh and homemade. The braised pork and tomatillo salsa can be made a day ahead. Gently warm the pork and bring the salsa to room temperature before serving. Make the guacamole and warm the tortillas just before dinner.

Mexican cotija cheese is similar to Greek feta but a bit saltier and firmer. It’s great for crumbling over just about anything, including these tender, savory carnitas and tangy tomatillo salsa.

One Brand of Cotija Cheese

Makes about 16 tacos

Ingredients

For the Carnitas

2 tsp ground cumin
sea salt
freshly ground black pepper
3-1/2 to 4-lb pork shoulder (Boston butt), cut into 3-inch pieces
1 small onion, chopped
1 habanero chile, chopped
1 cup cilantro (leaves and small stems)
2 cups vegetable broth
16 6-inch warm corn or flour tortillas, fresh guacamole, and crumbled cotija, for serving

Aromatics for the Carnitas

For the Salsa

6 tomatillos, husks removed
olive oil, for drizzling
sea salt
freshly ground black pepper
2 garlic cloves, chopped
2 small jalapenos, chopped
1 small onion, chopped
1/2 cup cilantro, leaves and small stems
juice of half a lime

Salsa Ingredients

Preparation

For the Carnitas

Combine the cumin, salt, and pepper in a bowl. Rub the spice mixture all over the pork and place the meat, onion, chile, and cilantro in a slow-cooker. Pour in the broth (liquid should come just to the top of the other ingredients).
Cook on high for 4 to 4-1/2 hours (check for tenderness after 4 hours). Transfer the pork to a plate and let cool until cool enough to handle. Pull into shreds.
Place the pulled pork in a nonstick skillet and heat over very low heat until hot throughout, about 5 minutes. Transfer to a serving bowl (or serve the pork in the skillet with a few potholders stacked beneath).

Spice-Rubbed Pork

Ready for Broth

Broth Added

Slow-Cooker Pork

Pulled Pork

Serve the carnitas with the roasted-tomatillo salsa (recipe follows), guacamole, warm tortillas, and cotija and let your guests build their own tacos.

Slow-Cooker Carnitas with Roasted-Tomatillo Salsa

For the Salsa

Preheat the oven to 400° F. Line a baking sheet with parchment paper.
Quarter the tomatillos and place in a bowl. Drizzle with oil and season with salt and pepper. Toss to coat.
Spread the tomatillos on the baking sheet and roast until soft and beginning to brown, 8-9 minutes. Remove and cool to room temperature.
Transfer the roasted tomatillos to a food processor and add the remaining ingredients. Pulse until chunky smooth. Check for seasoning, adding salt, as needed.