Green Chile Pork Carnitas

Karen, FamilyStyle Food

Whenever I haul my slow cooker from its back-up storage spot in my basement, fill it with pork and spices and turn it on, less than an hour later, I’m promising that wonderful little appliance that I will personally build it a shelf of honor right smack in the middle of the kitchen.

Because there is nothing quite like pulling apart the tender, aromatic meat from a pork shoulder that’s been cooked long and slow. Piling the meat on buttery rice and loading both into a soft corn tortilla is a meal that’s very hard to pass up.

Green Chile Pork Carnitas and Cilantro Rice
By Karen
Makes 4-6 servings


For the pork:
3 pounds boneless pork shoulder, excess fat trimmed; cut into 3-inch chunks
2 tablespoons butter, melted
1 small onion, grated on the side of a coarse box grater
2 jalapeño peppers, chopped
3 garlic cloves, crushed
1 tablespoon ground cumin
2 teaspoons ground coriander
1 ½ teaspoons salt
1 teaspoon chile powder
1 teaspoon freshly ground black pepper
1 cup chicken broth or water
½ cup Queso Fresco or Feta cheese, crumbled
Warm corn tortillas (optional)

For the rice:
2 tablespoons butter
½ cup finely chopped onion
1 teaspoon chopped garlic
1 teaspoon whole cumin seed
½ teaspoon salt
1 small bay leaf
1 ½ cups rice
½ cup chopped fresh cilantro


Put the pork in a slow cooker (5 or 6-quart). Add butter, onions, jalapeño, garlic, cumin, coriander, salt, chile powder and pepper. Toss until coated. Pour in the broth or water, cover and cook on high (4 hours) or low (6-8 hours) until the pork is very tender.

Remove pork to a large serving bowl with a slotted spoon; skim off any fat from the surface of the liquid in the cooker. Shred the meat with 2 forks; pour the juices over. Taste and season with additional salt if needed.
Crumble cheese over pork; serve with Cilantro Rice and tortillas, if desired.

To make the rice, melt butter in a 2-quart saucepan over medium heat. Add the onion, garlic, cumin, salt and bay leaf; cook until softened and translucent.

Stir in rice and 1 ½ cups water. Bring to a boil, lower heat, cover and cook until liquid is absorbed, 20 – 25 minutes.

Fluff the rice with a spoon and stir in cilantro.

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2 thoughts on “Green Chile Pork Carnitas

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  1. Annette said:

    Your green chile pork carnitas was Wonderful! I will be sure to check your website often … I put the meat on homemade tortillas and added pan fried potatoes, lettuce and cheese….Delicious! Annette