SERVES 10 | ACTIVE TIME 5 MIN | TOTAL TIME 3 HOURS 5 MIN
5 pound pork shoulder
1 ( 16 ounce) jar good green chile salsa
1 medium onion, diced
optional: salt to taste
Place pork in the bottom of the crockpot. Sprinkle onion over top and pour salsa over top.
Cover and cook for 3-4 hours on high or 6-8 hours on low. Once cooked through, use 2 forks or meat claws to shred pork. Season with salt and pepper to taste. Mine usually needs just a pinch. Stir, cover and allow to cook for 30 minutes longer so the pork can absorb all those yummy juices.
Serve and enjoy!
DONNA'S TIPS: Make sure you are using a flavorful salsa. I prefer the 505 Southwestern Hatch Valley Green Chile Salsa with Tomatillos, Garlic & Lime.
My family loves flautas (flour taquitos). So, I took the left over carnitas and mixed it with cream cheese and Colby Jack and rolled it up in 6" tortillas. Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use. When you are ready to make it, pop frozen taquitos in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through.
They keep well for 6 months.
Recipe developed by Donna Elick - The Slow Roasted Italian
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