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Slow Cooker Salsa Verde Carnitas


  • Author: 5boysbaker.com
  • Prep Time: 10 minutes
  • Cook Time: 360 minutes
  • Total Time: 370 minutes

Description

This Salsa Verde Carnitas is the most amazing stuff ever. Use it in tacos, burritos, enchiladas, etc. You will fall in love with the first bite!


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Ingredients

  • 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
  • Avocados

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve in corn tortillas with cheese, sour cream, avocados and cilantro if desired.

Notes

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.

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