No-waste tacos de carnitas with salsa verde from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • sldoug on July 04, 2016

    I used pork shoulder "country style ribs" and my 3+ pounds didn't fill a 9x13 pan so I used 11x7 instead. Otherwise I followed the recipe. When I first pulled them out, they tasted well-balanced, but by the end I had to add more salt. They were good, but I can't honestly say they were noticeably better than when I've cooked them in a pot of water on the stove top. But at least I can "set and forget" these. I agree with folks that the salsa verde was good though, and I look forward to using the large amount leftover in enchiladas this week.

  • zorra on May 05, 2015

    Initially disliked spicing in this dish. Adding cumin made the difference. Liquid yielded much less fat, which was fine, not sure I'd return an entire half-cup to the meat, & it wasn't missed. Easier to brown pork under the broiler in 2 portions before serving. (Having had Pyrex shatter spontaneously before, I used a well-lined metal pan, not glass.) Salsa verde is delicious. Definitely will repeat as a 2-day project.

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