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Tender Slow Cooker Green Chile Pulled Pork Carnitas Recipe Easy and Perfect for Tacos

slow cooker green chile pulled pork carnitas - featured image
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A flavorful and easy slow cooker pulled pork carnitas recipe featuring roasted green chiles for a smoky, tender, and juicy taco filling perfect for busy weeknights.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (Boston butt), trimmed of excess fat
  • 4 to 5 medium-sized poblano or Anaheim green chiles, roasted and peeled
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 cup chicken broth (240 ml), preferably low sodium
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • Salt and pepper to taste
  • 2 bay leaves
  • 1 tablespoon olive oil (optional, for searing)

Instructions

  1. Roast the green chiles under a broiler or over an open flame, turning occasionally until skin is blackened and blistered (about 8-10 minutes). Place in a bowl and cover tightly with plastic wrap or foil to steam for 10 minutes.
  2. Peel off the charred skin from the chiles once cool enough to handle. Slice open and remove seeds and membranes. Roughly chop and set aside.
  3. Trim excess fat from the pork shoulder and pat dry. Season generously with salt, pepper, cumin, and oregano.
  4. Heat olive oil in a heavy skillet over medium-high heat. Sear the pork on all sides until a deep golden crust forms (about 10 minutes). This step is optional but recommended.
  5. Place sliced onion and half the minced garlic at the bottom of the slow cooker. Add the seared pork on top.
  6. Scatter the chopped roasted green chiles and remaining garlic over the pork. Pour in the chicken broth and lime juice evenly.
  7. Add bay leaves to the slow cooker. Cover and cook on low for 8-9 hours or on high for 4-5 hours until pork is fork-tender and shreds easily.
  8. Remove pork from slow cooker and shred finely using two forks, discarding large pieces of fat.
  9. Return shredded pork to the slow cooker juices and stir to combine.
  10. Optional: Spread shredded pork on a baking sheet and broil for 5-7 minutes to crisp edges, watching carefully to avoid burning. Serve immediately.

Notes

Searing the pork before slow cooking adds depth of flavor but is optional. Roasting green chiles is key for smoky depth and balanced heat. Avoid overcooking to prevent dryness. For authentic texture, broil shredded pork to crisp edges before serving. Leftovers store well in fridge up to 4 days or freeze up to 3 months. Reheat gently and crisp again if desired.

Nutrition

Keywords: slow cooker, pulled pork, carnitas, green chile, tacos, easy dinner, weeknight meal, roasted chiles, Mexican, gluten-free

Find it online: https://tastypierecipes.com/tender-slow-cooker-green-chile-pulled-pork-carnitas-recipe-easy-and-perfect-for-tacos/