Slow Cooker Carnitas
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 5 lb boneless pork shoulder, trimmed of visible fat and cut into 2 inch chunks
  • 1 tbsp kosher salt
  • 1/2 cup salsa verde
  • 2 cloves garlic, sliced thinly
  • 1 onion, cut in half then cut into quarters
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp crushed red pepper flakes
  • corn tortillas
For garnish:
  • 3-4 radishes, sliced into matchsticks
  • cilantro
  • limes, cut into wedges
  • salsa verde
  • diced fresh jalapenos
  1. Place pork chunks, salt, salsa verde, garlic, onion, black pepper and crushed red pepper flakes into the bowl of a slow-cooker and toss to coat the pork in all the seasonings. Cook for 7 hours on low or 3 hours on high.
  2. When the pork is done cooking, remove pieces with a slotted spoon to an oven-safe baking dish and shred with two forks into smaller pieces. Move an oven rack on the top slot closest to the broiler, and turn on the broiler. Bake/broil the meat for 5-7 minutes, until the top starts to crisp up. While meat is broiling, heat up your corn tortillas in the toaster oven over low heat. When done, remove from oven and let cool slightly, about 2-3 minutes.
  3. Now comes the fun part: Make your tacos! I scooped a nice couple spoonfuls of carnitas in a tortilla with salsa verde, sliced radishes, diced jalapenos, cilantro and a squirt of lime juice on top- but feel free to substitute with your favorite toppings! Enjoy!
Recipe by Total Noms at