Southwestern Blend with Crispy Pork Carnitas and Tomatillo Salsa

Serving Size: 4-6
Prep Time:  35 Minutes
Cook Time:10 Hours, 45 Minutes
Total Time:  11 hours, 20 Minutes


1 lb. Pappardelle’s Southwestern Blend
1-1/2 lb. carnitas
1 lb. tomatillos, cleaned & rinsed
1 Tbsp. vegetable oil
1 white onion, chopped
1 jalapeño pepper, stemmed, halved & deseeded
1/2 cup fresh cilantro
2 Tbsp. lime juice
4 cloves garlic
2 Tbsp. plus 1 Tbsp. extra-virgin olive oil
1 tsp. white sugar
1 cup cotija cheese, for garnish


3 tsp. salt
1 tsp. black pepper
1 Tbsp. dried oregano
1 Tbsp. ground cumin
1 white onion, cut into wedges
8 cloves garlic, smashed
2 limes, juiced
2 oranges, juiced
3/4 cup Mexican coke
2 bay leaves


  1. In slow cooker bowl, add pork and marinade. Cover and cook on low heat setting for 8-10 hours (or high heat for 5-6 hours).
  2. Remove pork and shred with two forks, saving the liquid.
  3. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
  4. Meanwhile, combine tomatillos, onion, jalapeño, garlic, lime juice, olive oil, and sugar in a food processor. Pulse until blended, but still chunky. 
  5. Heat 1 Tbsp. olive oil in a large skillet over high heat. Add pork and sear until beginning to crisp, about 5 minutes. Ladle 1/2 cup pork liquid and continue cooking until liquid is reduced and pork is crispy, about 5 minutes.
  6. Divide the pasta into serving dishes and top with carnitas and salsa. Garnish with cotija. Serve and enjoy!