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Pork carnitas tacos with tomatillo salsa verde
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5 from 1 vote

Pork carnitas tacos with tomatillo salsa verde

Delicious slow cooker pork, a quick & easy salsa and all with so much flavor.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Servings: 8 tacos
Calories: 617kcal
Author: Caroline's Cooking


For tomatillo salsa verde

  • 8 oz tomatillos 225g
  • 2 green chilis eg serano
  • ½ onion small
  • 8 stems fresh cilantro/coriander (approx), main stem removed
  • 1 clove garlic

For carnitas

  • ½ onion
  • 3 lb pork 1.4kg, eg Boston butt, shoulder
  • 4 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ 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


For salsa verde

  • 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.
  • 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

  • Slice the onion and put in the bottom of a slow cooker in a layer.
  • 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).
  • 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.
  • 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.
  • 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.


Calories: 617kcal | Carbohydrates: 23g | Protein: 33g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 124mg | Sodium: 514mg | Potassium: 803mg | Fiber: 3g | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 3.1mg