Salsa Verde Carnitas
Recipe By: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3½ pounds pork butt (pork shoulder)
  • 2 cups salsa verde, bottled, canned, or Homemade
  • 1 onion, chopped
  • 1.5 cups chicken stock
  • 2 teaspoons cumin seeds, toasted
  • 2 teaspoons coriander seeds
  • 1 Tbsp chopped fresh 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 teaspoons olive oil
  • 1 teaspoon seasoned rice vinegar (if you only have unseasoned, add ¼ teaspoon of sugar to it)
  • Salt and pepper
  • 1 avocado, peeled, seeded, and chopped
  • ½ cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
  • Crema fresca, crema Mexican, or sour cream
  • Chopped cilantro leaves for garnish
Preparation Instructions
  1. NOTE: You will want to allow another 30 minutes of prep. time after the crock pot step.
  2. In a large crock pot combine the pork, salsa, onion, chicken stock, cumin and corianders seeds, oregano and cilantro. Turn the crock pot on low for 8 hours or high for 6.
  3. Once the crock pot is done with it, preheat the oven to 400º remove the pork and shred with two forks. Place the shredded pork in a roasting pan and place in the oven. Roast until the meat is brown and crispy, about 15-20 minutes.
  4. Meanwhile, skin the fat off the top of the liquid left in the crock pot. Then pour the liquid into a pot that can go on the stove and boil it until reduced to about 2 cups, about 20 minutes.
  5. While all that is happening combine the cabbage, olive oil, rice vinegar and salt and pepper, set aside so the cabbage can absorb the dressing.
  6. Next mix the pork in with the salsa mixture, toss until well coated.
  7. Serve hot with the corn tortillas, cabbage, cheese, lime wedges, avocado , cream cheese, tomatoes and if desired, more cilantro.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/05/salsa-verde-carnitas/