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Green Chile And Pork Carnitas

Ingredients
  Carrots 2 Large, chopped
  Onions 2 Large, chopped
  Pork shoulder/Butt roast 5 1⁄4 Pound, trimmed of fat (1 Shoulder, 5 To 5 1/4 Pound)
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Dry oregano 1 Teaspoon
  Chili powder 1 Teaspoon
  Water 3 Cup (48 tbs)
  Green chile salsa 12 Ounce (1 Jar)
  Canned diced green chiles 7 Ounce (1 Large Can)
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  8 inch corn tortillas/Flour tortillas 48 (2 To 4 Dozen, Warm, Each 6 To 8 Inches In Diameter)
Directions

In a 4-quart or larger electric slow cooker, combine carrots and chopped onions; place pork on top, then sprinkle with cumin, coriander, oregano, and chili powder.
Pour in water.
Cover and cook at low setting until pork is so tender it falls into shreds when prodded with a fork (8 to 10 hours).
Discard cooking liquid and vegetables (or reserve to use in soup).
Carefully lift pork from cooker and place in a 9-by 13-inch baking pan.
Bake in a 400° oven until well browned (20 to 25 minutes).
Spoon off and discard fat.
Using 2 forks, separate pork into shreds; discard bones and fat.
Stir in salsa, chiles, and green onions; return pan to oven until mixture is heated through (about 10 minutes).
Return pork mixture to slow cooker and keep warm at low setting; or serve in a warm bowl.
To eat, spoon pork mixture into tortillas.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Pork
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
600 Minutes
Ready In: 
610 Minutes
Servings: 
12

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