Slow Cooker Salsa Verde Carnitas

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
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped(optional)
• 0.5 cup Chicken broth

Instructions

1. 1

   Pat the pork shoulder chunks dry with paper towels and season generously with salt, pepper, cumin, and oregano.

2. 2

   Place the seasoned pork, diced onion, and minced garlic into the slow cooker.

3. 3

   Pour the salsa verde, chicken broth, and lime juice over the pork, tossing slightly to ensure even coating.

4. 4

   Cover and cook on Low for 8 hours or on High for 4 to 5 hours until the meat is fork-tender.

5. 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. 6

   Drizzle about 1/2 cup of the cooking liquid from the slow cooker over the shredded meat.

7. 7

   Broil the meat on high for 5 minutes, or until the edges become golden brown and crispy.

8. 8

   Toss the crispy meat with fresh cilantro and serve in warm tortillas with extra salsa.