These Slow Cooker Salsa Verde Carnitas are incredibly delicious and simple to throw together. Slow cooked in tomatillo salsa verde sauce, then pulled apart, browned in the oven, and returned to the sauce. These are a family favorite!
The weekend flew by and I can’t believe its already Monday again. I’m not complaining though, I live for Mondays because we get emails from my son who is currently in Peru serving a mission. Yep, Monday is my favorite day of the week, at least for the next 20 months it will be.
I love, love, love when I find a delicious slow cooker recipe. I love my slow cooker but let’s be honest (at least in my experience), some slow cooker recipes aren’t all that fabulous. I can honestly say I hit rockstar status last week when I made these slow cooker salsa verde carnitas. We were all pretty much speechless because we were too busy snarfing down these tacos. My 16-year old declared these the best tacos he’s ever eaten and that I’ve ever made and these are now his favorite. My husband kept saying over and over how freaking delicious the meat was.
There are so many reasons to love this recipe. It’s simple, incredibly delicious, done in your slow cooker and so versatile, you can use it for tacos, burritos, enchiladas, nachos or even on its own. After we all ate tacos we found ourselves just eating the meat right out of the slow cooker. It’s good, really, really good.
So in case I haven’t made made myself clear, MAKE THIS CARNITAS recipe, you will be so happy you did.
- 3½ pounds pork butt (pork shoulder or pork carnitas)
- 2 cups salsa verde , bottled or canned
- 1/4 cup onion , finely chopped
- 3 cups chicken stock
- 2 tsp. cumin
- 2 tsp. coriander
- 1 Tbsp. fresh chopped oregano (or 1 tsp.dried)
- ½ cup chopped fresh cilantro
- Corn tortillas , heated and softened
- ½ C crumbled Cotija Mexican farmer's cheese , or some grated Monterey Jack cheese
- Sour cream
- Chopped cilantro for garnish
Place the meat in your slow cooker. Add the salsa verde, onion, stock, cumin, coriander and oregano. Cook on low for 6-8 hours or until meat is tender and shreds easily.
Preheat oven to 400°F. Remove meat and shred into large pieces. Spread onto a cookie sheet and roast meat for 15 to 20 minutes, until parts are brown and crispy.
While the meat is roasting, remove the liquid in the casserole pan. Boil the juices, stirring, until reduced to 2½ cups, 8 to 10 minutes.
Return the meat to the slow cooker add some of the reduced sauce back into the meat just to moisten meat (I only used about 1/2 - 2/3 cup). Stir in chopped cilantro. Season with salt, if needed.
Serve in corn tortillas with cheese, sour cream, avocados and cilantro if desired.
This carnitas can also be cooked on the stovetop by placing the meat in a heavy pan or Dutch oven, add the salsa verde, onion, stock, cumin, coriander and oregano. Bring it to a boil over high heat; reduce heat, cover, and simmer. Cook for about 3 hours or until the meat is very tender when pierced. It can also be cooked in the oven at 300 for about 3 hours.
I used pork carnitas for this recipe. I love that it's already cut into smaller chunks and so it's so easy to shred after it's cooked.
Recipe Source: adapted slightly from Your Homebased Mom