Green Chile and Pork Carnitas Recipe


Preparation Time10 MinCooking Time10 Hr 0 Min
Ready In10 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings12
MethodMain Ingredient
Interest Group


 Carrots2 Large, chopped
 Onions2 Large, chopped
 Pork shoulder/Butt roast5 1⁄4 Pound, trimmed of fat (1 Shoulder, 5 To 5 1/4 Pound)
 Ground cumin1 Teaspoon
 Ground coriander1 Teaspoon
 Dry oregano1 Teaspoon
 Chili powder1 Teaspoon
 Water3 Cup (48 tbs)
 Green chile salsa12 Ounce (1 Jar)
 Canned diced green chiles7 Ounce (1 Large Can)
 Thinly sliced green onions1⁄2 Cup (8 tbs)
 8 inch corn tortillas/Flour tortillas48 (2 To 4 Dozen, Warm, Each 6 To 8 Inches In Diameter)

Nutrition Facts

Serving size

Calories 759 Calories from Fat 263

% Daily Value*

Total Fat 29 g44.2%

Saturated Fat 12 g60.2%

Trans Fat 0.2 g

Cholesterol 123.1 mg

Sodium 459.7 mg19.2%

Total Carbohydrates 81 g27%

Dietary Fiber 6.5 g25.8%

Sugars 3.9 g

Protein 43 g86.5%

Vitamin A 46.3% Vitamin C 22.2%

Calcium 20.2% Iron 35.6%

*Based on a 2000 Calorie diet


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.