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Pati Jinich's Carnitas con Salsa Verde Cruda
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For the Carnitas: 1/2 White Onion (peeled and coarsely chopped) 1 1/2 cups Water 6 Garlic cloves (peeled) 1 teaspoon dried Marjoram 1 teaspoon dried Thyme 1 teaspoon freshly ground Black Pepper pinch Cumin 4 whole Cloves (stems removed) 1 tablespoon Kosher or Sea Salt (or more to taste) 1 tablespoon Lard or Vegetable Shortening 4-5 pound Boneless Pork Shoulder or Butt (cut into 4" chunks; fat on) 1/2 teaspoon Kosher or Sea Salt 2 Bay Leaves 1 cup Orange Juice 2 tablespoons Sweetened Condensed Milk (La Lechera)
For the Salsa Verde Cruda: 1 pound Tomatillos (husks removed; rinsed and halved) 1 ripe Avocado (halved; pitted; meat scooped out) 1/4 cup coarsely chopped Cilantro leaves and top part of stems 1 Jalapeno or Serrano Chile (add to taste) 3/4 teaspoon Kosher or Coarse Sea Salt (or more to taste) 2 tablespoons coarsely chopped White Onion
instructions
For the Carnitas: In the jar of the blender, place the water, onion, garlic, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.
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