Slow Cooker Salsa Verde Carnitas Tacos

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 16 tacos)
• Prep Time: 20 minutes
• Cook Time: 8 hours 20 minutes
• Total Time: 8 hours 40 minutes

Quick Ingredients

• 4 lb boneless pork shoulder, cut into 3-inch chunks
• 2 ½ tsp kosher salt, divided
• 1 tsp black pepper
• 2 tsp ground cumin, divided
• 1 ½ lb tomatillos, husked and rinsed
• 1 large white onion
• 1–2 jalapeños (seeded for mild)
• 4 garlic cloves
• 2 tsp dried oregano (Mexican if possible)
• ½ cup orange juice
• 2 tbsp fresh lime juice
• 1 cup low-sodium chicken broth
• 1 tbsp neutral oil (optional for searing)
• 16–20 warm corn tortillas, diced white onion, chopped cilantro, lime wedges

Do This

• 1. Blend tomatillos, onion, jalapeño, garlic, oregano, 1 tsp cumin, 1 tsp salt, orange juice, lime juice, and broth to a coarse puree.
• 2. Season pork with 1 ½ tsp salt, pepper, and 1 tsp cumin; sear in oil 3–4 minutes per side (optional).
• 3. Add pork and salsa verde to slow cooker. Cook on Low 8 hours (or High 4–5 hours) until 195–205°F and shreddable.
• 4. Transfer pork to a sheet pan and shred. Skim fat from cooking liquid; simmer 1 cup of it 8–10 minutes to reduce by half.
• 5. Toss pork with ½ cup reduced sauce; drizzle 1–2 tbsp reserved fat. Broil on High 5–7 minutes, toss, then broil 3–5 minutes more until crispy.
• 6. Warm tortillas. Chop onion and cilantro.
• 7. Pile pork into tortillas; top with onion, cilantro, and a squeeze of lime. Serve extra salsa verde on the side.

---

Why You’ll Love This Recipe

• Hands-off slow cooker method yields unbelievably tender, juicy pork with minimal effort.
• Bright, tangy salsa verde (tomatillos, jalapeño, citrus) balances rich, crispy edges.
• Perfect for gatherings—feeds a crowd and holds beautifully for taco bars.
• Flexible heat level and easy to adapt for oven, Instant Pot, or even chicken.

Grocery List

• Produce: Tomatillos, white onion, jalapeños, garlic, limes, cilantro, optional radishes
• Dairy: Optional Cotija or queso fresco for serving
• Pantry: Pork shoulder, kosher salt, black pepper, ground cumin, dried oregano, orange juice, chicken broth, neutral oil, corn tortillas

Full Ingredients

Pork and Seasoning

• 4 lb boneless pork shoulder (Boston butt), trimmed of thick exterior fat and cut into 3-inch chunks
• 1 ½ tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tbsp neutral oil (optional, for searing)

Salsa Verde Braising Liquid

• 1 ½ lb tomatillos, husked, rinsed, and quartered
• 1 large white onion, roughly chopped
• 1–2 jalapeños, stemmed (seeded for mild, leave some seeds for heat)
• 4 garlic cloves
• 2 tsp dried oregano (Mexican oregano preferred)
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ cup fresh orange juice
• 2 tbsp fresh lime juice
• 1 cup low-sodium chicken broth

For Serving

• 16–20 warm 6-inch corn tortillas
• 1 small white onion, finely diced
• ½ cup chopped fresh cilantro
• Lime wedges
• Optional: ½ cup crumbled Cotija or queso fresco, thinly sliced radishes, extra salsa verde

Step-by-Step Instructions

Step 1: Make the salsa verde base

Add tomatillos, onion, jalapeño, garlic, oregano, cumin, salt, orange juice, lime juice, and chicken broth to a blender. Blend until you have a coarse, pourable puree (about 15–30 seconds). Set aside.

Step 2: Season and optionally sear the pork

Pat the pork dry. Sprinkle all over with 1 ½ tsp kosher salt, black pepper, and 1 tsp cumin. For deeper flavor, heat 1 tbsp oil in a large skillet over medium-high heat and sear the pork in batches until lightly golden, 3–4 minutes per side. If you’re short on time, skip the sear—your carnitas will still be delicious.

Step 3: Slow cook until shreddable

Place the pork in the slow cooker and pour the salsa verde over the top. Cover and cook on Low for 8 hours (or High for 4–5 hours) until the pork is very tender and registers 195–205°F. The tomatillos and aromatics will melt into a tangy sauce.

Step 4: Shred the pork and reduce the sauce

Transfer the pork to a rimmed baking sheet and shred with two forks. Skim and reserve 1–2 tbsp fat from the surface of the cooking liquid. Pour 1 cup of the liquid into a saucepan and simmer over medium heat until reduced by about half, 8–10 minutes—this concentrates the salsa verde for finishing and serving.

Step 5: Broil for those signature crispy edges

Heat the oven broiler to High and position a rack about 6 inches from the heating element. Toss the shredded pork with ½ cup of the reduced sauce and drizzle with 1–2 tbsp reserved fat. Spread in an even layer on the baking sheet. Broil 5–7 minutes until the tips turn browned and crispy. Toss and broil 3–5 minutes more to crisp additional edges.

Step 6: Warm the tortillas and prep toppings

Wrap the corn tortillas in a slightly damp kitchen towel and warm in the microwave for 45–60 seconds, or in a 300°F oven for 10 minutes. Finely dice the white onion and chop the cilantro. Cut limes into wedges.

Step 7: Build and serve

Pile the crispy carnitas into warm tortillas. Spoon a little extra reduced salsa verde over the top. Finish with diced onion, cilantro, and a squeeze of lime. Add Cotija or radishes if you like. Serve immediately with remaining salsa verde on the side.

Pro Tips

• For extra depth, sear the pork first and reduce the cooking liquid—both steps amplify flavor without adding much effort.
• Keep it mild by seeding the jalapeños; for more heat, include the seeds or swap in a serrano.
• Reserve some rendered fat from the slow cooker and drizzle it over the pork before broiling—this helps the edges crisp beautifully.
• Cook to tenderness, not just time. The pork should easily shred and hit 195–205°F internally.
• Use Mexican oregano if you can; it’s citrusy and pairs perfectly with tomatillos and orange juice.

Variations

• Instant Pot: Sear on Sauté if desired. Pressure cook pork with salsa verde on High for 60 minutes; natural release 15 minutes. Reduce sauce and broil as directed.
• Oven/Dutch Oven: Combine pork and salsa verde in a covered pot and bake at 325°F for 3–3 ½ hours until shreddable. Crisp under the broiler as directed.
• Chicken Verde Carnitas: Swap pork for 4 lb boneless, skinless chicken thighs. Slow cook on Low 4–5 hours; crisp under broiler.

Storage & Make-Ahead

Refrigerate carnitas (with a bit of sauce) in an airtight container up to 4 days. Freeze up to 3 months. Reheat gently on the stovetop with a splash of broth, then re-crisp under the broiler or in a hot skillet. The salsa verde can be reduced ahead of time and stored separately for a brighter finish when reheating.

Nutrition (per serving)

Approximate for 1 serving (about 4 oz cooked pork, 2 corn tortillas, onion and cilantro): 460 calories; 27 g fat; 30 g protein; 24 g carbohydrates; 3 g fiber; 780 mg sodium. Values will vary with toppings and tortilla size.