Slow Cooker Pork Carnitas
I’m going to make this real easy and simple just like this recipe. Cinco de Mayo is THIS WEEK. If you want a dinner that screams Mexican and can be made in a total of five minutes in the morning and left to simmer all day (making your house smell amazing too) then this recipe is probably for you. These slow cooker pork carnitas are made with cilantro and only two other ingredient, but you’d never know with how good they taste!
My friend shared this recipe with me years ago and we probably literally make it once a week from April to September before we switch to beef stew for the colder months because it is so good and easy;)
Alternatively called, 4-Ingredient Pork Carnitas.
1 lb. pork shoulder butt roast
1 12 oz. jar salsa
2 cups (roughly) of organic free range chicken broth
1 bunch cilantro, chopped and divided into two parts
optional: 2 cans of diced green chiles
- In a slow cooker place your pork on the bottom. Dump the salsa evenly over it (if you are using green chiles, add these now too). Pour the chicken broth in over the pork and salsa. I try to have it covered mostly. Then pour half the cilantro on top. Mix it in a little so it gets wet.
- Cover your slow cooker and cook on low for 8 hours.
- Using forks, shred the pork. Serve with the remaining cilantro over rice, tortillas or greens! I always like to add my favorite taco toppings too, like cheese and avocado!
See! Easy, peasy and really, if you pick your ingredients wisely and do organic, this is a relatively healthy meal! But if you are looking to splurge this weekend, be sure to check out my 7-layer taco dip.
So, what are everyone’s Cindo de Mayo plans?