Carnitas Made With Pork Butt or Pork Tenderloin | Taco Night | Rachael Ray

For the carnitas, cut pork into large pieces, 2½- to 3-inch chunks. Combine the spices. Season the meat liberally with salt and pepper and spice blend. Heat oil, 3 turns of the pan, in large Dutch oven and brown the meat (lightly brown to medium brown in color) evenly all over, then add the juice of 1 large orange, 2 limes, half a can of beer, garlic and peppers. Cover and cook butt/shoulder for 2 hours or tenderloins for 1 hour over low simmer. Uncover and cook 1 hour more for butt/shoulder and 30 minutes for tenderloins. Shred pork. Strain or whisk sauce (depending on how smooth you prefer it to be), toss pork in sauce, preheat broiler, and place pork on parchment- or foil-lined rimmed baking sheet then broil in mid oven to crisp the meat a bit on top and at edges. Serve in large shallow dish with wedges of lime.

For the salsa, preheat broiler to high with rack 1 above center. Line a baking sheet with foil and arrange the tomatillos, onion, poblanos, and garlic on top. Char and blister peppers and tomatillos, then turn, the total time under broiler will be 10 to 12 minutes. Place in bowl, cover, cool, peel, stem and seed peppers. Peel garlic. Add all ingredients to food processor and pulse process into thick salsa, then transfer to a bowl.  

To serve, wrap the hot, soft tortillas in a cloth napkin to keep warm and serve carnitas and salsa with sliced radishes, cilantro tops, onions and pickled jalapeños.