Recipe courtesy of Mazola

Pork Carnitas with Cilantro Tomatillo Sauce

Slow cooking blends the flavors.
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  • Total: 1 hr 40 min
  • Prep: 20 min
  • Cook: 1 hr 20 min
  • Yield: 4 Servings
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1 pound pork shoulder

2 tablespoons Mazola® Corn Oil

¼ cup chopped onions

½ teaspoon garlic powder

1 tablespoon chili powder

¼ teaspoon chipotle chile powder

2 tomatillos, finely chopped

½ cup finely chopped tomatoes

¼ cup coarsely chopped fresh cilantro

4 corn tortillas


  1. 1. Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. 2. Add pork, onions, garlic powder, chili powder and chipotle chile; saute 3 to 5 minutes to brown the meat. 3. Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated. 4. Combine chopped tomatillos, tomatoes and cilantro in a small bowl. 5. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.