Slow Cooker Salsa Verde Carnitas
Tender, succulent pork shoulder slow-cooked in a vibrant tomatillo sauce and finished under the broiler for crispy edges.
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Ingredients
- 3 lbs Pork shoulder (butt), cut into 2-inch chunks
- 16 oz Salsa verde (store-bought or homemade)
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh lime juice
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Fresh cilantro, chopped(optional)
- 1/2 cup Chicken broth
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels and season generously with salt, pepper, cumin, and oregano.
- 2
Place the seasoned pork, diced onion, and minced garlic into the slow cooker.
- 3
Pour the salsa verde, chicken broth, and lime juice over the pork, tossing slightly to ensure even coating.
- 4
Cover and cook on Low for 8 hours or on High for 4 to 5 hours until the meat is fork-tender.
- 5
Remove the pork from the slow cooker and place it on a large baking sheet, shredding it into bite-sized pieces with two forks.
- 6
Drizzle about 1/2 cup of the cooking liquid from the slow cooker over the shredded meat.
- 7
Broil the meat on high for 5 minutes, or until the edges become golden brown and crispy.
- 8
Toss the crispy meat with fresh cilantro and serve in warm tortillas with extra salsa.
Nutrition per Serving
420
Calories
38g
Protein
8g
Carbs
26g
Fat
2g
Fiber
3g
Sugar
890mg
Sodium
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