5.0 from 3 votes
Pork carnitas tacos with tomatillo salsa verde
Delicious slow cooker pork, a quick & easy salsa and all with so much flavor.
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 8 tacos
Calories: 617 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For tomatillo salsa verde
- 8 oz tomatillos
- 2 green chilis eg serano
- ½ onion small
- 8 tems fresh cilantro/coriander (approx), main stem removed
- 1 clove garlic
For carnitas
- ½ onion
- 3 lb pork shoulder or eg Boston butt
- 4 cloves garlic
- ½ teaspoon salt
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ cup orange juice
To make up tacos
- 8 tortillas small, corn or wheat as you prefer
- 1 avocado
- 1 oz queso fresco or cotija cheese or a little more as needed
Instructions
For salsa verde
- Remove the papery casing from the tomatillos and wash off any stickiness. Place them whole along with the chilis in a pan of boiling water and simmer, uncovered, for approx 10 minutes.
- Drain the pan and put the tomatillos and chilis in a blender or food processor along with the roughly diced onion, cilantro and roughly chopped garlic. Blend until smooth then transfer to a dish. The sauce can be covered and refrigerated for a few days until needed, as suits. You may just need to add a little water to thin it slightly before using.
Cup of Yum
For carnitas
- Slice the onion and put in the bottom of a slow cooker in a layer.
- Pat dry the pork and cut into chunks around 2in/5cm cubes. Crush the garlic and mix it with the salt, paprika, oregano and cumin. Rub the mixture all over the meat (don't worry if it doesn't spread over completely).
- Put the chunks of meat into the slow cooker, on top of the onion, and pour over the orange juice. Turn on low and leave to cook for approx 7-8 hours.
- Once done, remove the chunks of meat and shred with two forks. If you'd like the meat slightly crispy, warm a little oil in a skillet/frying pan and cook just enough of the meat at a time so that you have a thin layer. Turn after a couple minutes and cook another couple minutes.
- Make up the tacos with some of the meat, some tomatillo salsa verde, a few cubes or slices of avocado and a bit of cheese crumbled on top.
Nutrition Information
Calories
617kcal
(31%)
Carbohydrates
23g
(8%)
Protein
33g
(66%)
Fat
43g
(66%)
Saturated Fat
14g
(70%)
Cholesterol
124mg
(41%)
Sodium
514mg
(21%)
Potassium
803mg
(23%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
280IU
(6%)
Vitamin C
18mg
(20%)
Calcium
93mg
(9%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 617
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 33g | 66% |
| Fat | 43g | 66% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 124mg | 41% |
| Sodium | 514mg | 21% |
| Potassium | 803mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 93mg | 9% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.