It’s taco meat, burrito meat, or just stewy meat to serve with rice and beans or with tortillas. This version of carnitas, adapted from a Sunset recipe for braised pork, is cooked first in a braise of tomatillo salsa verde, or green salsa. It’s delicious served with fresh corn tortillas and topped with a shredded cabbage slaw, Cotija cheese, avocado, and Mexican sour cream. Heat the pot on high and vigorously boil the remaining liquid, stirring, until reduced to 2 1/2 cups, several minutes. Serve with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw. Seasoned Cabbage Slaw Place thinly sliced cabbage in a medium sized bowl. Sprinkle with seasoned rice vinegar, salt and pepper. You can substitute white vinegar or apple cider vinegar for the rice vinegar, if you do, sprinkle on some sugar to help balance the acidity of the vinegar. Toss. Adjust seasonings. Let sit for 10 minutes for the cabbage to absorb some of the dressing.
