Pork carnitas tacos with tomatillo salsa verde

5 from 1 vote

Delicious slow cooker pork, a quick & easy salsa and all with so much flavor.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: Mexican

Servings: tacos

Calories: 617kcal

Author: Caroline's Cooking

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.

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.