Slow Cooker Pork Carnitas Verde

Name: Slow Cooker Pork Carnitas Verde
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 8 servings
Cuisine: Mexican
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

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.

500 minEasyServes 8450 cal/serving

MexicanDinnerSlow CookerStandardHigh FiberHigh ProteinDairy-FreeAlcohol-Free

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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

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.
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.
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.
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.
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.
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.
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.
8

Serve the carnitas in 16 warmed corn tortillas (for serving) with desired toppings such as diced onion, cilantro, and lime wedges.

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Questions

How much time should I plan for Slow Cooker Pork Carnitas Verde?

As written, 500 minutes: 20 of prep and 480 of cooking. The longest single stretch is step 5 (overnight, or about 8 hours): "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."

What internal temperature should Slow Cooker Pork Carnitas Verde reach?

For Slow Cooker Pork Carnitas Verde, the target internal temperature is 195 F (about 90 C), given in step 5. A probe thermometer removes the guesswork.

Why pat it dry first in Slow Cooker Pork Carnitas Verde?

Step 2 reads: "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." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

Is there a substitute for tomatillos in Slow Cooker Pork Carnitas Verde?

The entry for Slow Cooker Pork Carnitas Verde calls for 2 cups jarred salsa verde (tomatillo salsa). In its place: Canned tomatillos are a direct swap. Failing that, green tomatoes with a squeeze of lime are the closest.

Can I make Slow Cooker Pork Carnitas Verde less spicy?

Yes. The heat in Slow Cooker Pork Carnitas Verde comes from 2 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes.

How many calories are in Slow Cooker Pork Carnitas Verde?

One serving (the recipe makes 8) is about 450 calories, with 32 g protein, 42 g carbohydrate and 12 g fat, plus 6 g fiber and 450 mg sodium. The figures are estimates computed from the ingredient list.

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