Slow Cooker Pork Carnitas Verde
Tender, fall-apart pork shoulder braised low and slow in tangy tomatillo salsa verde until juicy throughout, then crisped briefly for irresistible caramelized edges. Serve in warm tortillas.
Ingredients
- 4 lbs boneless pork shoulder (pork butt), cut into 3-inch chunks
- 2 cups jarred salsa verde (tomatillo salsa)
- 1/2 cup low-sodium chicken broth
- 1 yellow onion, roughly chopped
- 6 garlic cloves, smashed
- 2 tsp ground cumin
- 1 tsp dried oregano (Mexican preferred)
- 2 tsp chili powder
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup fresh orange juice
- 2 tbsp fresh lime juice
- 16 corn tortillas (for serving), warmed
Instructions
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1
Combine 2 tsp ground cumin, 1 tsp dried oregano (Mexican preferred), 2 tsp chili powder, 1.5 tsp kosher salt, and 1/2 tsp black pepper in a small bowl to make a spice rub.
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2
Pat 4 lbs cut into 3-inch chunks boneless pork shoulder (pork butt) dry with paper towels and rub all over with the spice mixture.
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3
Place 1 roughly chopped yellow onion and 6 smashed garlic cloves in the bottom of the slow cooker. Lay the seasoned boneless pork shoulder (pork butt) on top.
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4
Pour 2 cups jarred salsa verde (tomatillo salsa), 1/2 cup low-sodium chicken broth, 1/4 cup fresh orange juice, and 2 tbsp fresh lime juice over the pork.
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5
Cover and cook on LOW for 8 hours, or until the pork is fork-tender and reaches an internal temperature of at least 195°F (90°C) for easy shredding.
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6
Transfer the pork to a cutting board and shred with two forks, discarding any large pieces of fat. Reserve about 1 cup of the cooking liquid.
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7
To crisp the carnitas, spread the shredded pork on a foil-lined baking sheet. Spoon some reserved cooking liquid over the meat. Broil on high for 4 to 5 minutes until the edges are browned and caramelized, watching closely.
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8
Serve the carnitas in 16 warmed corn tortillas (for serving) with desired toppings such as diced onion, cilantro, and lime wedges.