Pork Carnitas in Verde Sauce
Time on High: 6 hours Time on Low: 6 to 8 Hours This is a great way to make Mexican Pork Carnitas the healthy way using your Crock-Pot®.
2 Pounds pork shoulder (Bone -In)
1 Tablespoon minced garlic
1 Tablespoon Lawry's garlic salt
1 Tablespoon course Black Pepper
1/2 Tablespoon of Adobo Seasoning
2 Medium limes
1 Medium white onion, chopped fine
1 Handful of cilantro herb, stems removed
2 Cans of salsa verde (4 Ounces)
1 Tablespoon olive oil
1/2 Cup of water
Combine all dry ingredients (spices), and combine in a small bowl. Take these spices and rub into all sides of Pork Shoulder evenly.
Grease the bottom of Crock-Pot® with Olive Oil and set low. Cook for a minimum of 6 hours, low setting. Add 1/2 Cup of water to the base of Crock-Pot®.
Place Pork Shoulder into the Crock-Pot®.
Now spread fine chopped onion, minced garlic, Cilantro, and squeeze the two limes over the top of Pork Shoulder.
When done, drain excess water and empty the two cans of verde sauce and serve with warm tortillas and refried beans..