Foods of Our Lives

Let the dreams of your appetite come true

Salsa Verde Carnitas

Share
Salsa Verde Carnitas

Salsa Verde Carnitas

Mmmm, carnitas… it’s basically pulled pork mexican style.
I love them and this version delivers the flavor let me tell ya! SO good.
The recipe I got it from has you simmer it in a pot on the stove for a few hours but I did it in the crock pot instead because I needed to leave the house for a couple hours so that worked better with my schedule. Plus there is just something that seems so much easier with the crock pot, I don’t know….
This way it is extremely easy and quick to throw together, which is a must in my book as far as crock pot meals go, and it always turns out amazing.
I have gotten in the habit of serving this to out of town guests who are driving into town. You never know exactly when people are going to arrive when they are driving so I usually just have it ready to pop into the oven for the browning part and we are ready to eat within a few minutes.
Yum.

Salsa Verde Carnitas
 
Print
Prep time
Cook time
Total time
 
Recipe By:
Recipe type: Dinner
Serves: 6
Ingredients
  • 3½ pounds pork butt (pork shoulder)
  • 2 cups salsa verde, bottled, canned, or Homemade
  • 1 onion, chopped
  • 1.5 cups chicken stock
  • 2 teaspoons cumin seeds, toasted
  • 2 teaspoons coriander seeds
  • 1 Tbsp chopped fresh oregano (or 1 teas dried)
  • ½ cup chopped fresh cilantro
  • Salt
  • 12 to 16 corn tortillas, heated and softened
  • ¼ head of cabbage, very thinly sliced
  • 1 teaspoons olive oil
  • 1 teaspoon seasoned rice vinegar (if you only have unseasoned, add ¼ teaspoon of sugar to it)
  • Salt and pepper
  • 1 avocado, peeled, seeded, and chopped
  • ½ cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
  • Crema fresca, crema Mexican, or sour cream
  • Chopped cilantro leaves for garnish
Preparation Instructions
  1. NOTE: You will want to allow another 30 minutes of prep. time after the crock pot step.
  2. In a large crock pot combine the pork, salsa, onion, chicken stock, cumin and corianders seeds, oregano and cilantro. Turn the crock pot on low for 8 hours or high for 6.
  3. Once the crock pot is done with it, preheat the oven to 400º remove the pork and shred with two forks. Place the shredded pork in a roasting pan and place in the oven. Roast until the meat is brown and crispy, about 15-20 minutes.
  4. Meanwhile, skin the fat off the top of the liquid left in the crock pot. Then pour the liquid into a pot that can go on the stove and boil it until reduced to about 2 cups, about 20 minutes.
  5. While all that is happening combine the cabbage, olive oil, rice vinegar and salt and pepper, set aside so the cabbage can absorb the dressing.
  6. Next mix the pork in with the salsa mixture, toss until well coated.
  7. Serve hot with the corn tortillas, cabbage, cheese, lime wedges, avocado , cream cheese, tomatoes and if desired, more cilantro.

SignatureLine

 

 

 

 

 

 

 

 

http://simplyrecipes.com/recipes/salsa_verde_carnitas/

 

Megan
Follow me:
Latest posts by Megan (see all)

More Food To Dream About...

(Visited 874 times, 1 visits today)
Share