Name: Carnitas with Grilled Salsa Verde and Tortillas
Yield: 10 Servings
Ingredients: 3 1/2 ounces achiote paste* (about 1/2 package); 8 garlic cloves, peeled; 2 jalapeño chiles, chopped with seeds; 1/2 cup distilled white vinegar; 3/4 cup orange juice; 1/2 cup fresh lemon juice; 1/2 cup chopped fresh cilantro with stems; 1/3 cup fresh lime juice; 2 1/2 teaspoons coarse kosher salt; 1 teaspoon freshly ground black pepper; 5 pounds boneless pork shoulder (Boston butt), cut into 2-inch cubes; 20 corn or flour tortillas; Grilled Salsa Verde; Sour cream; Chopped red onions

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Misha Gravenor Photography

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