Don’t skip the last step of broiling the carnitas for 5 minutes!  The meat will get crispy and deliciously caramelized.

Slow Cooker Carnitas

serves 4-5


3-4 pound pork shoulder/butt roast

1 (16 ounce) jar salsa verde (tomatillo salsa)

2 teaspoons salt

1 yellow onion, roughly chopped

tortillas, limes, queso fresco, cilantro, radishes, avocado for serving


Place the roast in the slow cooker and add salt.  Cover with salsa and add the onion.  Slow cook on low for 8-12 hours.


Shred the meat and place on a sheet pan.  Drizzle 1/2 of the liquid from the slow cooker over the shredded pork and broil for 5-8 minutes, or until crispy.  Assemble tacos with lots of toppings.