Let me just tell you, this is one of those recipes that feels like a hug in a taco. Crockpot Salsa Verde Carnitas are super easy to make, crazy flavorful, and perfect for busy families. The pork gets slow-cooked until it’s melt-in-your-mouth tender, and the salsa verde adds a tangy, zesty kick. My family devours these every time—whether we’re making tacos, burrito bowls, or just piling it on a plate with some rice and beans. Bonus: the leftovers are even better!
What You’ll Need
- 3-4 lbs pork shoulder (or pork butt), boneless or bone-in
- 1 jar (16 oz) salsa verde
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lime
- Optional toppings: diced onions, fresh cilantro, sliced radishes, lime wedges, tortillas
Pro Tips
- Don’t skip the sear! If you have a few extra minutes, sear the pork in a hot pan before putting it in the crockpot—it adds so much flavor.
- Crispy edges are key. After cooking, pop the shredded pork under the broiler for a few minutes to get those crispy, caramelized bits. Game changer.
- Go for good salsa verde. Use your favorite store-bought brand or homemade salsa verde for the best flavor.
- Adjust spice level. If your family prefers it mild, skip the chili powder or use less. Want it spicier? Add some diced jalapeños to the crockpot!
- Use the juice! The cooking liquid at the bottom of the crockpot is gold. Spoon it over the pork for extra flavor.
Tools You’ll Need
- Crockpot (slow cooker)
- Cutting board
- Chef’s knife
- Wooden spoon or tongs
- Baking sheet (if broiling)
Substitutions & Variations
- Meat: Swap the pork for chicken thighs or beef chuck roast.
- Spices: Try adding oregano or a pinch of cayenne for a twist.
- Salsa verde: Use red salsa if you prefer a different flavor.
- Toppings: Add avocado, shredded lettuce, or a dollop of sour cream to make it your own.
Make-Ahead Tips
- Prep the pork and spices the night before, store them in the fridge, and dump everything into the crockpot in the morning.
- Cook the carnitas ahead of time and store them in the fridge for up to 3 days. Reheat with a splash of the cooking liquid to keep them moist.
How to Make Crockpot Salsa Verde Carnitas
1. Prep the pork
Pat the pork shoulder dry, and season it all over with cumin, smoked paprika, chili powder, salt, and pepper.
2. Sear the pork (optional)
Heat a large skillet over medium-high heat, add a little oil, and sear the pork on all sides until golden brown.
3. Add everything to the crockpot
Place the pork in the crockpot. Add the salsa verde, diced onions, garlic, and lime juice.
4. Cook low and slow
Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the pork is fork-tender.
AI Image Prompt: A crockpot in action with the lid on, steam visible inside, surrounded by jars of spices and a halved lime. White marble counters with hints of gold, all natural lighting, taken with an iPhone 15 Pro.
5. Shred the pork
Remove the pork from the crockpot, shred it with two forks, and return it to the juices.
6. Optional: Crisp it up
Spread the shredded pork on a baking sheet and broil on high for 3-5 minutes until crispy.
7. Serve and enjoy!
Load the carnitas into tortillas, top with your favorite toppings, and dig in!
Leftovers & Storage
- Fridge: Store leftover carnitas in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze portions in freezer bags for up to 3 months. Thaw and reheat with some of the cooking juices.
Wrap-Up
And that’s it! Crockpot Salsa Verde Carnitas are a total win for family dinners, meal prep, or feeding a crowd. They’re easy, versatile, and SO flavorful. I’d love to hear how they turn out for you—leave a comment below and let me know if you made any fun variations! Happy cooking! 😊
