Lindsey's Verde Carnitas
This couldn't be easier and really makes feeding a crowd a breeze. Serve with tortillas, shredded cabbage, beans, rice, avocado, etc. Anything your taco-loving heart desires!
Ingredients
For the pork:
- 2 12-ounce jars verde salsa (we like the Trader Joe's version)
- 1 onion, sliced
- 2 cups (plus more if needed) chicken stock
- 3 tablespoons olive oil
- 3-5 lbs (depending on how many you plan to feed) pork shoulder
- 4 minced garlic cloves
- 3 tablespoons cumin
- 1 tablespoon salt
- 1/2 teaspoon pepper
For the feast (just some ideas!):
- tortillas
- shredded cabbage
- pico de Gallo
- cilantro
Instructions
Pre-heat oven to 325 degrees.
In a large Dutch oven, drizzle the olive oil. Add the onion to the bottom of the pot and then rest the pork shoulder on top. Combine remaining ingredients and pour over the top of the meat.
Bake for 3-5 hours, depending on the size of your roast.
Once removed from oven, shred with two forks while in the pot.
Serve with tortillas and your favorite toppings and sides.
Details
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