This is a play on the traditional Mexican dish, carnitas—or shredded pork—with salsa verde, which means “green salsa” in Spanish. This dish is perfect for a family dinner or lavish dinner party on those hot, breezy summer nights. This fiesta of a dish is for the bold and adventurous type with its fragrant spices—paprika, cayenne pepper and chili powder. Those spices and other flavors melt into the thick and savory sauce piled on top of the pulled pork tenderloin, that is so soft—it will melt in your mouth.
And last, but certainly not least. Our Salsa Verde finishes the dish for an unexpected kick. Salsa Verde can be Italian, German, French or Mexican. Our Salsa Verde stays true to its Mexican roots with tomatillos, onions and zesty garlic.It can be served over the meat or on the side—whatever you prefer!
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onions, (diced)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 12 ounces beer, preferably some type of lager (1 1/2 cups)
- 3/4 cup ketchup
- 3/4 cup cider vinegar
- 1/2 cup whole-grain mustard
- 2 tablespoons tomato paste
- 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce (see Ingredient note)
- 2 Pork tenderloin (clean all fat and silver skin)
This recipe makes 8 servings.
- 1 pound tomatillos, (husked)
- 1/2 cup onion, (finely chopped)
- 1 teaspoon garlic, (minced)
- 1 Serrano chili peppers, (minced)
- 2 tablespoons cilantro, (chopped)
- 1 tablespoon fresh oregano, (chopped)
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 2 cups water
1. Place tomatillos, onion, garlic, and chili pepper into a saucepan.
2. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce to medium-low and simmer until the tomatillos are soft, for 10 to 15 minutes.
3. Using a blender, carefully puree the tomatillos and water in batches until smooth.