A Torchy’s Tacos copycat recipe! These slow cooker Green Chile Pork Carnitas Tacos are tender, juicy, and loaded with vibrant flavor. One bite will take you straight south of the Oklahoma border!
Inspired by Torchy’s Tacos
If you’ve never been to a Torchy’s Tacos, you’ll just have to take my word for it – they have the best tacos north of the border! One of my favorite on their menu is the “green chile pork taco” – and I prefer it “missionary style”. (If you’ve never seen that option, ask for the “secret menu” next time you go!)
Of course, I had to bring the flavor into my own kitchen! My copycat green chile pork carnitas tacos recipe is simple, delicious, and is sure to please everyone in the family! Even the kids will love it – I spoon some of the green chile carnitas into quesadillas for the babies!
Green Chiles and Pork
…Go together like chocolate and fine wine! Something about the acidic, floral, vibrant aroma of the green chiles perfectly compliments the savory melt-in-your-mouth pulled pork. It’s the perfect amount of “kick” that your carnitas need to make the best pork taco!
These simple carnitas are loaded with flavor. As such, they’ll be real juicy when finished! I prefer the extra juicy flavor for the pork to marinate in, but if you’d rather cut back some of the liquid, you can easily discard some of it before shredding!
Green Chile Pork Carnitas Ingredients
Here’s what you need to prepare this simple, delicious, and versatile meal!
- Pork shoulder
- chopped green chilies (canned)
- fresh green chilies or jalapenos
- salsa verde (here’s my homemade avocado salsa verde!)
- lime juice
- seasonings (cumin, paprika, garlic)
A short list but sure as heck doesn’t lack in flavor!
Wanting to Utilize Leftover Pulled Pork?
This is actually my preferred method of making this meal! I often prepare my simple slow cooker pulled pork at the start of the week and have fresh pulled pork ready to go for the rest of it! Use my base slow cooker pulled pork recipe and throw the leftovers back into the crockpot with a can or two of green chilies, lime juice, and a bit of salsa verde! Stir in seasoning (about 1 tsp of cumin, paprika, and garlic powder) for an added punch of flavor. Since the pork has already cooked, no need to cook it again – simple warm all these ingredients together on the stove or throw them in the crockpot on warm until they are ready to serve!
How to make the Green Chile Pork Carnitas Tacos
One of the best parts about this carnitas recipe – it is SO dang simple! Prepping the meal takes about 2 minutes, and then you can just sit back and wait for the crockpot to finish the job! Here are the instructions:
- Place pork shoulder in the crockpot and rub with seasoning. If you want a tad extra flavor, you can sear all sides of the pork roast on the skillet with olive oil prior to placing in the crockpot! I don’t find that this makes enough of a difference to justify the added work and dirty pan, so I usually skip this optional step!
- Pour chopped onion, peppers, canned chilies, lime juice, and salsa verde over the pork shoulder in the crockpot. Toss to evenly distribute contents over the pork!
- Set on low for 8-9 hours. When the pork is done, it should be “fall-apart-tender” to the touch and easily shredded with forks! You can cut the cook time nearly in half by setting on high, but I find that this doesn’t yield such tender results.
- Shred, spoon into taco shells, garnish with all your favorite fixin’s, and serve!
Looking for More Tex-Mex?
Look no further! Here are a few of my favorite Tex-Mex inspired recipes on the blog!
- Smothered Tex-Mex Chicken Bake
- Verde Chicken Street Tacos
- Tex-Mex Wedge Salad with Avocado Cilantro Dressing
- Avocado Tomatillo Salsa Verde
- Creamy Chicken Tortilla Soup
I hope you’ll give this recipe a try! If you do, I would so appreciate a rating below! And follow my on instagram (@kelsiebrownblog) to see more of my cooking adventures unfold in real time!
Green Chile Pork Carnitas Tacos
Equipment
- Slow Cooker
Ingredients
- 3-4 lb pork shoulder roast
- 2 4 oz cans chopped green chilies
- 1 c salsa verde
- 1/2 c red onion chopped
- 2 chilies (or jalapenos) chopped
- 1/4 c lime juice
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp garlic powder
Instructions
- Place roast in the slow cooker and rub with seasoning. Sprinkle with salt as well! Chop onion and peppers (removing seeds/ribs of peppers for less heat) and sprinkle those over the roast as well.
- pour the cans (un-drained) of green chilies, salsa verde, & lime juice into the slow cooker. Cook on low for 8-9 hours (or high for about 5 – but low is preferred).
- Once pork is "fall-apart-tender" to the touch of a fork, shred with a fork. If you prefer less liquid, use a spoon to discard any excess – But I recommend letting the shredded pulled pork soak in the delicious juices until you're ready to serve on a taco shell!
- Serve as tacos with a garnish of cotija cheese, cilantro, avocado, pickled jalapenos, and a bit of diablo sauce (or toppings of your choice of course)! You can also serve as taco bowls, sliders, stuffed peppers/potatoes, so many options for this delicious pork!
Notes
Nutrition
With LOVE,
Kelsie
