Pork Belly Carnitas with Salsa Verde

How to make Pork Belly Carnitas with Salsa Verde Recipe

Serves: 2

Ingredients:
1 pound pork belly, cut into 1-inch cubes
1/4 pound tomatillos
2 Anaheim peppers
2 poblano peppers
1 yellow squash
1 garlic bulb, peeled
1/2 yellow onion
2 tbsp cumin, ground
2 tbsp Mexican oregano, dried
2 chicken bouillon cubes
2 cups water
2 cups Mexican beer
2 bay leaves
Salt and pepper

Method:
Setup cooker for indirect heat at 250 degrees F.

In a large skillet, brown the top and bottom of the pork belly cubes until they develop a crust.

Give tomatillos, peppers, squash, garlic, and onion a rough chop and put them in a food processor.

Add cumin, oregano, bouillon cubes, and water to the food processor and puree all ingredients to make salsa verde.

Place the pork belly cubes in a foil pan and pour the salsa verde over the top. Add beer and bay leaves, and season with salt and pepper to taste.

Cover foil pan with aluminum foil and place on the grill. Cook for 2 hours.

Carnitas are done when the cubes are tender. Serve immediately with some corn tortillas.

Tips:
To infuse with smoke, place the pork belly cubes directly on the grill (before adding to the foil pan) and cook for 10 minutes. Roast tomatillos, peppers, squash, garlic, and onion on the grill for a smoky salsa verde.