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Savory Slow Cooker Hatch Chile Pork Carnitas Tacos

slow cooker hatch chile pork carnitas tacos - featured image
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Tender pork shoulder slow-cooked with smoky Hatch chiles and citrus, finished with a crispy sear for perfect carnitas tacos that are easy, flavorful, and comforting.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 4 to 5 medium Hatch green chiles, roasted, peeled, and chopped (or canned roasted green chiles)
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 1/2 cup fresh squeezed orange juice
  • Juice of 1 lime
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt (adjust to taste)
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 cup low sodium chicken broth
  • 2 tablespoons olive oil (for searing)
  • Corn tortillas, warmed (for serving)
  • Optional toppings: chopped cilantro, diced onions, crumbled queso fresco, avocado slices, salsa

Instructions

  1. If using fresh Hatch chiles, roast over an open flame or under the broiler until skin blisters and chars (about 5-7 minutes). Place in a sealed bag or covered bowl for 10 minutes to steam, then peel, remove stems and seeds, and chop roughly. If using canned roasted chiles, drain and chop.
  2. Trim excess fat from pork shoulder, leaving some marbling. Cut into large 3-inch chunks. Season generously with salt, pepper, cumin, and oregano, rubbing spices into the meat.
  3. Layer chopped onions and garlic at the bottom of the slow cooker. Add pork chunks on top, then scatter roasted Hatch chiles over the pork.
  4. Pour orange juice, lime juice, and chicken broth over the ingredients. Nestle in bay leaves.
  5. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until pork is fork-tender.
  6. Remove pork pieces and shred with two forks. Discard bay leaves. Return shredded pork to slow cooker juices and stir to coat.
  7. Heat olive oil in a hot cast iron skillet over medium-high heat. Add shredded pork in a single layer and sear without stirring for 3-4 minutes. Flip and crisp the other side. Work in batches if needed.
  8. Warm corn tortillas on a dry skillet or over a gas flame until pliable and slightly charred.
  9. Assemble tacos by filling tortillas with crispy carnitas and topping with cilantro, diced onions, queso fresco, avocado slices, and a squeeze of lime.

Notes

Roasting Hatch chiles is essential for smoky flavor. Leave some fat on pork shoulder for juiciness. Use fresh citrus juice for brightness and tenderizing. Searing shredded pork adds crispy texture and flavor. Avoid overcrowding skillet when searing. Leftovers reheat well and can be frozen for up to 3 months.

Nutrition

Keywords: slow cooker, pork carnitas, Hatch chiles, tacos, easy recipe, comfort food, Mexican cuisine, slow cooked pork

Find it online: https://emmaoven.com/savory-slow-cooker-hatch-chile-pork-carnitas-tacos-easy-recipe-for-perfect-flavor/