I couldn’t do a week full of crock pot recipes without including one that involves a big chunk of meat that is cooked until it’s falling apart. It just wouldn’t be right. Enter: pork carnitas. Carnitas literally means “little meats” in which the meat is braised or roasted for hours until it’s so tender it is almost falling apart. The meat is then shredded, seasoned, and served with tortillas.
Using the crock pot to cook these “little meats” makes it so much easier and combines two of the steps, cooking and seasoning. I hate to use the cliche, but it’s a “set it and forget it” type of meal…as in, forget any other shredded pork recipe you have because this is a winner. The meat turned out so. dang. good! It was, as expected, falling apart after cooking for 10 hours in the pot. It was actually so tender that the hardest part of the whole deal was trying to get the hunk ‘o meat from the crock pot to the bowl to shred it up. The salsa and cumin added a ton of flavor and went perfectly with warm tortillas, homemade guac, and some fresh chopped cilantro.
crock pot week: salsa verde pork carnitas
- 2 1/2 pounds pork shoulder
- 1 (16 oz) jar salsa verde
- 1 white onion, chopped
- 2 tsp cumin
- 2 tsp kosher salt
- 1/2 cup chopped cilantro
- Place pork shoulder in crockpot.
- Cover with salsa, onions, cumin, and salt.
- Cover and set on low for 10 hours.
- After 10 hours, remove pork from crock pot and place into bowl. At this point, it should be very tender and falling apart.
- Shred the meat with two forks and use however much liquid you need from the crock pot to moisten the meat.
- I used a combination of the liquid and chunky salsa to make it a mixture of onions and meat.
- Serve in tortillas, and top with cilantro.