Slow-Cooker Salsa Verde Pork Carnitas with Monterey Jack Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 2-inch cubes, trimming any large pieces of fat if you like. Measure out the salsa verde, green chiles, sour cream, and shredded cheese so they are ready to add. No need to preheat anything—the slow cooker does all the work.

Have a serving spoon and a plate ready for the final step. If you plan to serve with tortillas, set them out at room temperature so they warm quickly. The prep is minimal, and the slow cooker does the rest.

Instructions

Layer and Cook

1. 1Layer the Raw Ingredients
   Place the cubed pork shoulder into the slow cooker. Pour the tomatillo salsa verde over the meat, then add the diced Hatch green chiles. Dollop the sour cream over the top, and finally sprinkle the shredded Monterey Jack cheese evenly over everything. Do not stir; the layers will meld during cooking.
   Look for The pork is nestled under a blanket of salsa, chiles, sour cream, and cheese.
   Tip Cut the pork into even 2-inch cubes so it cooks uniformly.
2. 2Cover and Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and easily shreds. The cheese will melt into the sauce, and the salsa verde will bubble around the edges. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the pork is starting to fall apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking; every peek releases heat and adds time.

At the end of this phase, the slow cooker is filled with raw pork, salsa, chiles, sour cream, and cheese. The dairy ingredients are dolloped and sprinkled on top, creating a marbled effect.

The pork is fully submerged in the sauce. As it cooks, the cheese will melt and the sauce will bubble, filling the kitchen with a warm, tangy aroma. After 8 hours, the pork should be fork-tender and the sauce thickened.

Shred and Rest

3. 3Shred the Pork
   Once the pork is fully tender, use two forks to shred the meat right in the slow cooker, mixing it with the sauce. If the sauce seems thin, let it cook uncovered on HIGH for 15 to 20 minutes to thicken slightly. Let it rest for 3 minutes before slicing.
   Look for The pork shreds easily and soaks up the creamy salsa sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Remove any large pieces of fat before shredding if desired.
4. 4Rest the Meat
   Let the shredded pork rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to absorb more flavor.
   Look for The sauce has slightly thickened and clings to the meat.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The rest is short but essential; don't skip it.

After shredding, the pork is mixed with the creamy sauce, which has turned a pale green with melted cheese streaks. The meat is tender and moist, with some crispy edges if you choose to broil it. The sauce clings to the shreds, and the aroma is rich and savory. Let it rest for at least 3 minutes so the flavors meld.

Serve

5. 5Warm the Tortillas
   Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and heat in a 350°F (175°C) oven for 10 minutes. Keep them covered until serving.
   Look for The tortillas are pliable and lightly toasted.
   Tip Stack warm tortillas in a clean kitchen towel to keep them soft.
6. 6Serve the Carnitas
   Spoon a generous portion of the pork carnitas and sauce onto a plate with warm tortillas. Serve immediately, letting everyone build their own tacos or burritos.
   Look for Each serving is juicy with a creamy, tangy sauce.
   Tip Offer extra salsa verde or hot sauce on the side, if desired.

The final dish is a generous scoop of pork carnitas in a creamy, tangy sauce, served with warm tortillas on the side. The meat is juicy and pulls apart easily, and the sauce is thick enough to coat a spoon. The plate is colorful and inviting, with the green salsa and melted cheese creating a beautiful contrast.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is using a lean cut like pork loin, which can dry out. Avoid overfilling the slow cooker; leave at least an inch of space at the top.

Don't stir the ingredients at the beginning—the layers are fine and will meld as they cook. Finally, don't skip the resting time after shredding; it lets the meat reabsorb the juices.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with two forks. The internal temperature should reach at least 145°F (63°C) for safety, but it will be much higher after 8 hours of cooking. The sauce should be bubbling gently and the cheese fully melted and incorporated.

If the sauce seems thin, cook uncovered on HIGH for 15 to 20 minutes to reduce. Taste and adjust seasoning with salt and pepper if needed, but the salsa verde and cheese usually provide enough salt.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest