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!
- 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.