Ingredients

The following ingredients have 4 Servings
  • 4 lbs. boneless pork shoulder or carnitas (cubed)
  • 2 Tbsp olive oil
  • 1/2 cup onion (chopped)
  • 3 tsp garlic (minced)
  • 14 oz. green enchilada sauce
  • 16 oz. salsa verde
  • 4 oz. diced green chilies
  • 28 oz. canned tomatillos (diced)
  • 1/2 Tbsp cumin
  • 1 tsp salt (more to taste if needed)
  • 2 Tbsp cornstarch
  • 1 cup juice from slow cooker

Instruction

  • Heat oil in heavy pan.
  • Add onion and garlic and cook until onions begin to soften.
  • Add in cubed pork and brown on all sides. (may need to do in more than one batch)
  • Put pork and onion mixture into slow cooker.
  • Add in salsa, enchilada sauce, chilies and tomatillos.
  • Add in cumin and salt.
  • Stir to combine.
  • Cover and cook on high for 3 hours or cook on low for four hours.
  • An hour before done remove 1 C of liquid from slow cooker and combine with corn starch.
  • Put back into slow cooker, stir and allow to thicken for remaining hour.
  • Meat will be tender and pull apart easily when done.