Slow-Cooker Salsa Verde Pork Carnitas with Monterey Jack

This slow-cooker pork carnitas recipe turns a few pantry staples into a rich, tangy, and creamy dinner with almost zero effort. Cubed pork shoulder simmers for hours in tomatillo salsa verde and green chiles, then gets blanketed with sour cream and Monterey Jack until everything melds into a luscious sauce. The result is fall-apart tender meat that's perfect for tacos, burritos, or served over rice.

Pork carnitas are a beloved Mexican dish, traditionally made by braising pork in lard or oil until crispy. This slow-cooker version takes a simpler path: pork shoulder is cooked low and slow in tangy tomatillo salsa verde, which gives it a bright, slightly tart flavor that cuts through the richness of the meat.

The addition of sour cream and Monterey Jack cheese creates a creamy, comforting sauce that clings to every shred. The beauty of this recipe is its simplicity—there's no browning, no sautéing, no layering of complex flavors. Just add everything to the slow cooker, set it, and forget it until dinner time. The long, gentle cooking breaks down the collagen in the pork, making it incredibly tender and juicy.

Ingredients

Why this recipe works

The slow cooker creates a moist, even heat environment that gently breaks down the tough collagen in pork shoulder, transforming it into fork-tender, succulent meat. Unlike a hot oven or stovetop, the slow cooker never risks drying out the pork, and the enclosed environment traps all the flavorful juices.

Cooking on LOW for 8 to 10 hours allows the connective tissue to melt completely, resulting in meat that shreds effortlessly and absorbs the surrounding flavors. The acidity of the tomatillo salsa verde also helps tenderize the meat while adding a bright, tangy note that balances the richness.

The combination of sour cream and Monterey Jack cheese stirred into the sauce at the beginning creates a creamy, cohesive sauce as they melt during cooking. The cheese adds a mild, buttery flavor and a subtle stringiness, while the sour cream contributes tang and a silky mouthfeel.

Because these dairy ingredients are added raw and cook slowly with the meat, they meld into the sauce rather than separating, creating a smooth, luxurious texture. This is a set-and-forget method that yields a complex, layered dish from just a handful of ingredients.

Notes and substitutions

Pork shoulder (also labeled pork butt or Boston butt) is the ideal cut for this recipe because it has a good amount of marbling and connective tissue that breaks down during long cooking. If using pork loin, the meat will be leaner and can dry out, so check for doneness earlier.

The tomatillo salsa verde should be a good-quality jarred or canned variety; look for one with a bright green color and a tangy, slightly spicy flavor. Diced Hatch green chiles add a mild heat and earthy flavor—if you prefer more spice, use jalapeños or serranos, but the Hatch chiles are classic.

Sour cream and Monterey Jack are both essential to the sauce's creamy texture. For a lighter version, use reduced-fat sour cream and part-skim mozzarella, but the flavor will be less rich. The flour tortillas are traditional for serving, but corn tortillas are a great gluten-free option. To keep the dish low-carb, serve over cauliflower rice or a bed of lettuce. This recipe is also flexible: you can add a chopped onion or a few garlic cloves to the slow cooker for extra depth, but the video version keeps it simple.

• pork shoulder: pork butt or boneless pork loin (loin will be leaner and slightly drier)
• tomatillo salsa verde: green enchilada sauce or homemade salsa verde
• Hatch green chiles: canned diced green chiles (mild or hot, to taste)
• Monterey Jack cheese: pepper Jack, mild cheddar, or a Mexican cheese blend

Equipment

• slow cooker (6-quart or larger)
• measuring cups and spoons
• serving spoon
• dinner plate