If you've never had carnitas before, let me help- Carnitas are a salty, shred-y, crispy, porky treat that graces your tacos and burritos with its presence. It's the kind of meat that guys want to be and girls want to be with. It's what any good and honest human would do with a 5 lb pork shoulder. You catch my drift.
Even if you are lucky enough to already know all of this, what you may not know is that Carnitas are also deceptively easy to make. It pretty much involves throwing meat, onion, garlic, and a few other ingredients in a dutch oven for an afternoon and trying not to pass out from how delicious it smells.
Since my Serrano Pico De Gallo seemed to be an instant favorite with all of you other lovely home cooks out there, I thought I’d share another one of my salsa favorites- Charred Tomatillo and Avocado Salsa Verde.
Not to toot my own horn, but this salsa is so damn good. Browning the tomatillos, onion, and lime brings it to a whole new level of deliciousness and gives the salsa some extra oomph. It’s also pretty easy to make. The key, however, is using a blender.
Let’s get started!
What you’ll need: 3 medium/large tomatillos, 1 whole large serrano chili, 1 small yellow onion, 2 limes, 1 ripe avocado, and 1 tsp kosher salt. You’ll also...