5 from 1 vote
Pork carnitas tacos with tomatillo salsa verde
Pork carnitas tacos with tomatillo salsa verde
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 

Delicious slow cooker pork, a quick & easy salsa and all with so much flavor.

Course: Main Course
Cuisine: Mexican
Keyword: Mexican salsa verde, slow cooker recipe, taco filling
Servings: 8 tacos
Calories: 617 kcal
Author: Caroline's Cooking
Ingredients
For tomatillo salsa verde
  • 8 oz tomatillos 225g
  • 2 green chilis eg serano
  • 1/2 onion small
  • 8 stems fresh cilantro/coriander (approx), main stem removed
  • 1 clove garlic
For carnitas
  • 1/2 onion
  • 3 lb pork 1.4kg, eg Boston butt, shoulder
  • 4 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 cup orange juice 120ml
To make up tacos
  • 8 tortillas small, corn or wheat as you prefer
  • 1 avocado
  • 1 oz queso fresco or cotija cheese or a little more as needed
Instructions
For salsa verde
  1. Remove the papery casing from the tomatillos and wash off any stickiness. Place them whole along with the chilis in a pan of boiling water and simmer, uncovered, for approx 10 minutes.

  2. Drain the pan and put the tomatillos and chilis in a blender or food processor along with the roughly diced onion, cilantro and roughly chopped garlic. Blend until smooth then transfer to a dish. The sauce can be covered and refrigerated for a few days until needed, as suits. You may just need to add a little water to thin it slightly before using.
For carnitas
  1. Slice the onion and put in the bottom of a slow cooker in a layer.

  2. Pat dry the pork and cut into chunks around 2in/5cm cubes. Crush the garlic and mix it with the salt, paprika, oregano and cumin. Rub the mixture all over the meat (don't worry if it doesn't spread over completely).

  3. Put the chunks of meat into the slow cooker, on top of the onion, and pour over the orange juice. Turn on low and leave to cook for approx 7-8 hours.

  4. Once done, remove the chunks of meat and shred with two forks. If you'd like the meat slightly crispy, warm a little oil in a skillet/frying pan and cook just enough of the meat at a time so that you have a thin layer. Turn after a couple minutes and cook another couple minutes.
  5. Make up the tacos with some of the meat, some tomatillo salsa verde, a few cubes or slices of avocado and a bit of cheese crumbled on top.
Nutrition Facts
Pork carnitas tacos with tomatillo salsa verde
Amount Per Serving
Calories 617 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 14g 70%
Cholesterol 124mg 41%
Sodium 514mg 21%
Potassium 803mg 23%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 4g
Protein 33g 66%
Vitamin A 5.6%
Vitamin C 21.8%
Calcium 9.3%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.