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Tender Slow Cooker Hatch Green Chili Pork Carnitas Recipe for Perfect Street Tacos

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This slow cooker Hatch green chili pork carnitas recipe delivers tender, flavorful pork perfect for authentic street tacos with a smoky, tangy kick.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), well-marbled
  • 1 cup Hatch green chili salsa (240 ml)
  • 1 medium white onion, sliced
  • 4 garlic cloves, minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (optional, for searing)
  • Fresh cilantro, chopped, for garnish
  • Small corn tortillas, for serving

Instructions

  1. Trim any excessive fat from the pork shoulder, leaving some for flavor. Pat dry with paper towels. Season all over generously with salt, pepper, cumin, and oregano.
  2. Optional: Heat olive oil in a skillet over medium-high heat. Brown the pork on all sides, about 3-4 minutes per side, until nicely caramelized.
  3. Place sliced onions and minced garlic at the bottom of the slow cooker. Lay the pork shoulder on top.
  4. Pour Hatch green chili salsa evenly over the pork. Squeeze fresh lime juice on top.
  5. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until pork is fork-tender and shreds easily.
  6. Remove pork from slow cooker and place on a large baking sheet. Use two forks to shred the meat, discarding large pieces of fat.
  7. Spread shredded pork evenly on the baking sheet. Broil for 5-7 minutes until edges are crispy and golden, tossing halfway through to crisp evenly.
  8. Warm corn tortillas on a dry skillet or griddle. Fill with crispy carnitas and garnish with chopped cilantro, lime wedges, and optional toppings like diced onion or avocado.

Notes

If the slow cooker liquid is too watery, skim some off before shredding. Drizzle a little back on the carnitas after broiling for moisture. Watch the broiler closely to avoid burning and toss halfway through for even crisping. Searing the pork before slow cooking adds flavor but can be skipped if short on time. Leftovers can be refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: slow cooker, pork carnitas, Hatch green chili, street tacos, Tex-Mex, easy dinner, slow cooked pork

Find it online: https://noshbelle.com/tender-slow-cooker-hatch-green-chili-pork-carnitas-recipe-for-perfect-street-tacos/