CHILI VERDE PORK CARNITAS

Green Chili Infused Olive Oil · Pineapple Habanero White Barrel Aged Balsamic · Sweet Smoked Chili Rub & Seasoning · Chili Verde Flake Sea Salt

Servings: 8

Prep Time: 30 mins | Cook Time: 3 hours

Pork carnitas make the perfect weekend dinner. Just prep it, sit back, and let it cook while you relax! Braised in zesty salsa verde and beer, this pork comes out super tender and packed with flavor. Top with fresh salsa verde and all your favorite taco toppings, and you’ll be enjoying a plate that’s clean in no time!

For the Salsa Verde:

1 lb Tomatillos

½ cup White Onion

3 Cloves Garlic

2 Tbsp Pineapple Habanero White Barrel Aged Balsamic — available in 100ml · 250ml · 500ml · 750ml

12 Sprigs of Cilantro

1 Large Jalapeño, stemmed and deseeded

1½ tsp Chili Verde Flake Sea Salt

For the Pork Carnitas:

2 lb Pork Butt or Shoulder

2 Tbsp Sweet Smoked Chili Rub & Seasoning

1 Tbsp Chili Verde Flake Sea Salt

3 Tbsp Green Chili Infused Olive Oil

24 oz Mexican Lager

1 cup Salsa Verde (from above)

For Serving:

8-10 Corn Tortillas, warmed

Salsa Verde

Cilantro

Cotija Cheese

Mexican Crema

Lime Wedges

Directions:

1. Set the oven to a low broil. Remove tomatillos from their husks and rinse well. Cut in half and arrange on a sheet pan in a single layer. Broil 8-10 minutes until the skin blackens slightly.

2. In a blender, combine roasted tomatillos, white onion, garlic, Pineapple Habanero White Barrel Aged Balsamic, cilantro, jalapeño, and Chili Verde Flake Sea Salt. For a hotter salsa, leave the jalapeño seeds in. Blend until smooth. Set aside.

3. Cut pork butt into 3-4-inch sections and trim any excess fat. Rub all sides generously with Sweet Smoked Chili Rub & Seasoning and Chili Verde Flake Sea Salt.

4. In a large Dutch oven over medium-high heat, add Green Chili Infused Olive Oil and heat until shimmering. Working in batches if needed, sear each side of the pork 2-3 minutes until golden brown.

5. Add 1 cup salsa verde and 24 oz Mexican lager to the pot. Bring to a boil, then reduce heat to medium-low, cover, and cook for 2-3 hours or until the meat shreds easily with a fork. Remove meat and shred with a fork.

6. To serve, warm your tortillas and layer with shredded pork, a spoonful of fresh salsa verde, cilantro, cotija cheese, Mexican crema, and a squeeze of lime. Enjoy!

Love this recipe? These Chili Verde Pork Carnitas are elevated by Olivelle’s Green Chili Infused Olive Oil, Pineapple Habanero White Barrel Aged Balsamic (available in 100ml · 250ml · 500ml · 750ml), Sweet Smoked Chili Rub & Seasoning, and Chili Verde Flake Sea Salt. Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.