Chili Verde Pork Carnitas

By Kiley Rath | May 4, 2026

The Art of Flavor® has really outdone itself this time! These pork carnitas make the perfect weekend dinner. Just prep it, sit back, and let it cook while you relax! 

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Chili Verde Pork Carnitas

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  • Author: Kiley Rath
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Description

Servings: 8

Prep Time: 30 minutes

Cook Time: 3 hours

Ingredients

Scale

For the Salsa Verde

  • 1 lb Tomatillos
  • ½ cup White Onion
  • 3 Cloves Garlic
  • 2 Tbsp Olivelle Pineapple Habanero White Barrel Aged Balsamic
  • 12 Sprigs of Cilantro
  • 1 Large Jalapeño, stemmed and deseeded
  • 1 ½ tsp Olivelle Chili Verde Flake Sea Salt

For the Pork Carnitas

  • 2lb Pork Butt or Shoulder
  • 2 Tbsp Olivelle Sweet Smoked Chili Rub & Seasoning
  • 1 Tbsp Olivelle Chili Verde Flake Sea Salt
  • 3 Tbsp Olivelle Green Chile Infused Olive Oil
  • 24oz Mexican Lager
  • 1 cup Salsa Verde

For Serving

  • 8–10 Corn Tortillas, warmed
  • Salsa Verde
  • Cilantro
  • Cotija Cheese
  • Mexican Crema
  • Lime Wedges

Instructions

  1. Set the oven to a low broil. Remove tomatillos from their husks and rinse well. Cut them in half and add tomatillos to a sheet pan in a single layer. Broil 8-10 minutes until the skin blackens slightly.
  2. In a blender, add roasted tomatillos, white onion, garlic, Pineapple Habanero White Barrel Aged Balsamic, cilantro, jalapeño, and Chili Verde Flake Sea Salt. If you want the salsa hotter, do not deseed the jalapeños. Blend until smooth. Set your Salsa Verde aside.
  3. Cut pork butt into 3-4-inch sections and cut off any excess fat. Rub all sides of pork generously with Sweet Smoked Chili Rub & Seasoning and Chili Verde Flake Sea Salt.
  4. In a large Dutch oven over medium-high heat, add in 3 Tbsp Green Chile Infused Olive Oil and heat until shimmering. Add the pork to the pot, in batches if needed, careful not to overcrowd the pan, and sear each side of the pork about 2-3 minutes a side until they are golden brown.
  5. Add 1 cup Salsa Verde and 24 oz of Mexican lager to the pot. Bring to a boil, then reduce the heat to medium-low, cover, and cook for 2-3 hours or until the meat shreds easily with a fork. Remove meat from the pot and shred with a fork.
  6. To serve pork carnitas, warm your tortillas, then layer with shredded pork, a spoonful of fresh salsa verde, cilantro, cotija cheese, Mexican Crema, and a squeeze of lime.

Notes

Recipe courtesy of olivelle.com.

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