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Slow Cooker Pork Carnitas Tacos
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 pounds boneless pork shoulder roast
  • 1 cup salsa verde
  • 1/2 cup chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 corn tortillas
  • Chopped cilantro for serving
  • Lime wedges for serving

Instructions
 

  • Place the pork shoulder roast into the slow cooker.
  • Pour the salsa verde and chicken broth over the pork.
  • Sprinkle the cumin, oregano, salt, and black pepper on top of the meat.
  • Cover and cook on low for 8 hours until the pork is very tender.
  • Remove the pork from the slow cooker and shred it with two forks.
  • Return the shredded pork to the slow cooker and stir it into the juices.
  • Warm the corn tortillas and fill each one with the carnitas.
  • Top with chopped cilantro and serve with lime wedges.

Notes

For extra flavor, let the shredded pork sit in the slow cooker juices for 10 minutes before serving. If the salsa verde is mild, add an extra teaspoon of cumin at the end to deepen the taste. Leftovers reheat well in a skillet over medium heat to restore a slight crisp edge to the meat.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker