Slow-Cooker Salsa Verde Pork Carnitas with Monterey Jack Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality tomatillo salsa verde that has a bright, tangy taste. If you prefer a spicier dish, add a minced jalapeño or a dash of hot sauce along with the green chiles.

To achieve crispy edges on the carnitas, after shredding, spread the meat on a baking sheet and broil for 3 to 5 minutes until browned. This adds a nice textural contrast to the creamy sauce.

The slow cooker is your friend here—don't be tempted to rush it on HIGH for a shorter time, as the low and slow method yields the most tender meat. If you need to speed things up, HIGH for 4 to 5 hours works, but the meat may not be as fall-apart tender.

Always let the pork rest after shredding to allow the juices to redistribute. And when serving, warm the tortillas properly—cold tortillas can make the dish less enjoyable.

Variations

• Crispy Carnitas: After shredding, spread the pork on a baking sheet and broil for 3 to 5 minutes until the edges are crispy. This adds a delicious texture contrast to the creamy sauce.
• Spicy Version: Add 1-2 minced jalapeños or a teaspoon of chipotle powder along with the green chiles. For extra heat, use pepper Jack cheese instead of Monterey Jack.
• Chicken Option: Substitute 3 pounds of boneless, skinless chicken thighs for the pork. Cook on LOW for 6-7 hours, then shred. The chicken will be juicy and tender.
• Green Chile and Corn: Add 1 cup of frozen or canned corn kernels with the green chiles for a touch of sweetness and texture. This pairs well with the tangy salsa verde.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce. Microwave in 30-second intervals, stirring between.

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of chicken broth or water when reheating to loosen it.

Reheat gently in a saucepan over medium-low heat or in the microwave, stirring occasionally, until heated through.

This recipe is ideal for meal prep. Assemble the slow cooker the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. Or, cook the full recipe, let it cool, and store in the refrigerator for up to 4 days. Reheat portions as needed.

Serving ideas

Serve the pork carnitas in warm flour tortillas with your favorite toppings: chopped cilantro, diced onion, sliced radishes, or a squeeze of lime. The creamy sauce pairs beautifully with the tangy salsa verde, and the pork is juicy and flavorful.

For a low-carb option, serve over cauliflower rice or a bed of lettuce. The dish also works well as a filling for burritos, quesadillas, or nachos.

For a complete meal, offer a side of Mexican rice and refried beans. The carnitas are rich and satisfying, so a light salad or grilled vegetables can balance the plate. If you have leftovers, use them in tacos for lunch the next day—they taste even better after the flavors meld overnight.

Frequently asked questions

Recipe card

Slow-Cooker Salsa Verde Pork Carnitas with Monterey Jack

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

• 3 lb pork shoulder, cut into 2-inch cubes
• 1 1/2 cups tomatillo salsa verde
• 1 can (4 oz) diced Hatch green chiles
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese
• warm flour tortillas, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

12 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.