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Carnitas Verde
This tender and juicy carnitas verde is definitely a family favorite. This dish is quick and easy to put together for the perfect weeknight meal.
Course
Main Course, Main Dish
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
7
hours
hours
Total Time
7
hours
hours
10
minutes
minutes
Servings
10
servings
Calories
343
kcal
Author
Leigh Anne Wilkes
Equipment
Slow Cooker (6qt)
Slow Cooker Liners
Measuring Spoons
Ingredients
3½
pounds
pork butt
pork shoulder or pork carnitas
2
cups
salsa verde
bottled or canned
1
onion
finely chopped
3
cups
chicken stock
2
teaspoons
cumin seeds
2
teaspoons
coriander seeds
1
Tbsp
fresh chopped 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
tsp
olive oil
1
tsp
seasoned rice vinegar
if you only have unseasoned, add ¼ teaspoon of sugar to it
Salt and pepper
½
cup
crumbled Cotija Mexican farmer's cheese
or some grated Monterey Jack cheese
Sour cream
Chopped cilantro for garnish
Instructions
Trim off the excess fat from the roast.
Place the meat in a heavy pan or Dutch oven.
Add the salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer.
When the meat is very tender when pierced, about 3 hours it is done.
Can also be cooked in oven at 300 for about 3 hours or just throw it all in a crock pot and cook on low for 6-8 hours.
Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan.
With 2 forks, shred the meat into large pieces.
Roast meat for 15 to 20 minutes until parts are brown and crispy.
While the meat is roasting, remove the liquid in the casserole pan.
Boil the juices, stirring, until reduced to 2½ cups, 8 to 10 minutes.
Return the meat to the pan.
Stir in chopped cilantro season with salt.
Seasoned Cabbage
Thinly slice cabbage and place in a medium sized bowl.
Sprinkle on olive oil, seasoned rice vinegar, salt and pepper.
You can also use white vinegar or apple cider vinegar in place of the rice vinegar.
Sprinkle with a little sugar to balance out the acidity of the vinegar. Toss.
Season to taste. Let sit for 10 minutes for the cabbage to absorb some of the dressing.
Instant Pot Directions
Place the pork, onions, salsa, chicken stock, cumin, coriander and oregano into the Instant Pot.
Put on lid, turn valve to sealing.
Use Meat setting allow to come to pressure, auto setting will cook for 35 minutes. Do a 10 minute natural release.
Nutrition
Calories:
343
kcal
|
Carbohydrates:
10
g
|
Protein:
40
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
121
mg
|
Sodium:
671
mg
|
Potassium:
978
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
465
IU
|
Vitamin C:
14.1
mg
|
Calcium:
63
mg
|
Iron:
3.4
mg