Ingredients
Carnitas
- 1 lb. pork shoulder
- 2 tsp. cumin
- 1 tsp. fresh sage, minced
- 1 tbsp. fresh oregano, minced
- 2 garlic cloves
- 1 tsp salt
- Pork stock (enough to cover)
Tomatillo Salsa Verde
- 1 lb. tomatillos
- 1 garlic clove
- ¼ onion
- 1 Serrano pepper
- ¾ tsp. salt
- ¼ tsp. sugar
- 1 tsp. lime
- 2 tbsp. cilantro
Other Fixings for Burrito
- (4) Whole Wheat Tortillas
- 2 cups cooked white rice seasoned with lime juice, olive oil, cilantro, salt and pepper (all to taste)
- 2 cups shredded lettuce
- Half avocado, sliced
Instructions
Carnitas
- In a large pot, combine pork shoulder, cumin, sage, oregano, garlic, and salt.
- Cover pork with pork stock just enough to cover the meat.
- Braise for 2 hours over a low-medium simmer.
- 30 minutes before pork should be done, pre-heat oven to High Broil.
- Transfer braised pork to baking dish, including the liquid, to keep the pork moist.
- Broil on High for 10 minutes.
Tomatillo Salsa Verde
- Remove the husk and the stem from the tomatillos and wash well.
- Boil tomatillos for 20 minutes until they evenly turn a dull green color.
- Drain tomatillos and transfer to a blender.
- Add garlic, onion, Serrano pepper, salt, sugar, lime, cilantro and blend until fully combined.
- Chill and serve.
Final Assembly
- Lightly heat the tortillas on the stove until warm (or microwave).
- Place ingredients in the bottom center of the tortilla: cilantro-lime rice, shredded pork, lettuce, avocado, and salsa verde. Fold sides over and roll tortilla.
Recipe and Photo credit: The Food Addicts by The Food Addicts is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
