Name: Carnitas With Grilled Salsa Verde
Cuisine: International
Ingredients: 3 1/2 oz achiote paste* (about 1/2 package); 8 garlic cloves, peeled; 2 jalapeno 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; GRILLED SALSA VERDE; Nonstick vegetable oil spray; 2 pounds tomatillos,* husked, rinsed; 1 cup coarsely chopped fresh cilantro; 1/4 cup warm water; 2 tablespoons fresh lime juice; 1 jalapeno chile, halved, seeded; Preparation; Spray grill racks with nonstick spray. Prepare barbecue (medium-high heat). Grill tomatillos until slightly softened and charred in spots, about 15 minutes. Transfer to processor. Add cilantro, 1/4 cup warm water, lime juice, and jalapeno; process until almost smooth. Transfer salsa to medium bowl. Season to taste with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.; *Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets

Ingredients

3 1/2 oz achiote paste* (about 1/2 package)

8 garlic cloves, peeled

2 jalapeno 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

Carnitas With Grilled Salsa Verde

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