Green Chile Pork Carnitas

4.74 from 26 votes

Jan 31, 2020, Updated Mar 23, 2024

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Green chile pork carnitas are a delectable fusion of tender, slow-cooked pork shoulder and the vibrant, spicy kick of green chiles, creating a dish that’s bursting with flavor. The meat, crisped to perfection after cooking, offers a delightful contrast of textures, making it a versatile favorite for tacos, burritos, or simply enjoyed on its own.

bowl of shredded pork with green chiles and jalapenos on it

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Easy Chile Pork Carnitas

Green chile pork carnitas infuse the succulent, slow-cooked tenderness of traditional carnitas with the vibrant, zesty kick of green chiles, creating a dish that’s bursting with flavor. This dish marries the rich, savory notes of pork shoulder with the fresh, tangy undertones of green chiles, offering a delightful balance of heat and meatiness.

The pork braised until it’s fall-apart tender, then crisped up under the broiler or in a pan, achieves a perfect contrast of textures, from crunchy edges to melt-in-your-mouth interiors. Green chile pork carnitas are a versatile and crowd-pleasing dish, ideal for stuffing into tacos, topping nachos, or simply enjoying with a side of warm tortillas and fresh salsa.

How to Make Pork Carnitas

First assemble the following ingredients:

Pork shoulder (1) – Pork shoulder is the star of green chile carnitas, prized for its marbling and connective tissues that melt during slow cooking to create tender, flavorful meat.
Olive oil (2 tablespoons) – Olive oil is used for searing the pork, adding a subtle richness and ensuring a caramelized crust that locks in juices.
Sea salt (1 teaspoon) – Sea salt enhances the natural flavors of the pork and spices, providing a foundational seasoning that elevates the overall taste of the dish.
Black pepper (1/2 teaspoon) – Black pepper adds a mild heat and aromatic depth, complementing the meat and green chile sauce with its earthy notes.
Garlic powder (1 teaspoon) – Garlic powder contributes a savory, slightly sweet undertone, infusing the carnitas with a classic garlicky warmth.
Cumin (1 teaspoon) – Cumin lends a distinctive smoky, earthy flavor to the carnitas, echoing traditional Mexican cuisine’s aromatic spice profiles.
505 green chile sauce (12oz) – Green chile sauce is the defining ingredient that imbues the carnitas with a vibrant, tangy heat, balancing the richness of the pork.
Chicken broth (2 cups) – Chicken broth provides a flavorful liquid base for slow cooking, ensuring the pork stays moist and infuses with additional savory notes.
Jalapeño (1) – Jalapeno peppers introduce a spicy kick, enhancing the dish’s heat level and adding a fresh, crisp dimension to the flavor palette.
Green onions – Green onions are used as a garnish, offering a mild, oniony bite and a pop of color that brightens the finished dish visually and taste-wise.

Use this Method:

Prep Meat. Generously coat pork shoulder in olive oil, then season well with salt and pepper.

Choose Method. Add to large dutch oven, slow cooker, or instant pot. Add stock, seasonings, and green chile sauce.

In oven: cook 3 hours at 350 degrees, until pork is soft and shreds when pulled with a fork.

In slow cooker: cook on low for 8 hours, until pork is soft and shreds when pulled with a fork.

In pressure cooker: set to 55 minutes on high pressure (65 if using frozen pork shoulder), natural release.

Finish. Remove the pork roast and transfer it to a large bowl. Using two forks, or your hands, pull pork to shred (or you can remove pork from green chile sauce and roughly chop on a cutting board, then add back to chile). Top with chopped green onions and optional sliced jalapenos. Serve with cheese wraps for keto, tortillas, salad, or over macaroni and cheese for a delicious carnitas dinner!

Tips and Tricks for making Pork Carnitas Tacos

Choosing the Right Cut

Opt for pork shoulder (also known as Boston butt), which has the ideal fat content for carnitas, ensuring the meat stays moist and flavorful during the slow-cooking process.

Marinating for Flavor

Marinate the pork with a mixture of green chile sauce, citrus juice (like lime or orange), garlic, and spices overnight. This not only tenderizes the meat but also infuses it with deep flavors.

Low and Slow Cooking

Cook the pork low and slow, either in a slow cooker, oven, or stovetop, to break down the connective tissues, resulting in fork-tender meat that’s full of flavor.

Balancing the Heat

Choose the right type of green chiles based on your heat preference. Hatch green chiles are a popular choice for their flavor profile, ranging from mild to hot. Roasting the chiles before adding them to the dish can also enhance their taste.

Crisping for Texture

After the pork is tender, shred it and then broil or pan-fry it in a bit of oil or pork fat. This step creates those coveted crispy edges that add a delightful contrast to the tender interior.

Deglazing for Depth

Deglaze the pan with a bit of chicken stock, beer, or even some of the marinating liquid after browning the pork to capture all the flavorful bits stuck to the pan, adding more depth to the carnitas.

Fresh Finishes

Serve the carnitas with fresh toppings like diced onions, chopped cilantro, lime wedges, and avocado to add freshness, brightness, and a creamy texture that complements the rich meat.

Resting the Meat

Let the cooked pork rest for a few minutes before shredding to ensure it retains its juices, keeping the meat moist and flavorful.

FAQs

Can I put the pork in the slow cooker as a whole piece?

Yes, you can cook the pork as a whole piece in the slow cooker. For more flavor, consider searing the outside of the pork in a pan before placing it in the slow cooker.

How do I achieve crispy edges on my carnitas?

After the pork is cooked and shredded, spread it out on a baking sheet and broil in the oven for a few minutes until the edges become crispy and golden.

What are the best green chiles to use for carnitas?

Hatch green chiles are popular for their flavor, but you can use any type of green chile depending on your preference for heat and availability.

Can I make carnitas ahead of time?

Yes, carnitas can be made in advance and reheated. Store in the refrigerator and then re-crisp in a pan or under the broiler before serving.

What can I do if my carnitas are too dry?

If the carnitas seem dry, mix in a little of the cooking liquid before serving to add moisture and flavor.

How do I store leftover Carnitas?

Store leftovers in the refrigerator in a sealed container. Reheat in a hot pan on the stovetop or in the microwave.

A bowl of Green Chile Pork Carnitas with a fork and a package of cheese wraps.

cheese roll with pork and toppings in it

What To Serve With Carnitas

Warm Flour or Corn Tortillas: Essential for making soft tacos or burritos filled with the flavorful meat.

Cilantro-Lime Rice: Offers a refreshing and zesty side that balances the richness of the carnitas.

Black or Pinto Beans: A classic pairing, these beans can be served whole or refried as a hearty side. Try Instant Pot Pinto Bean recipe,

Fresh Guacamole: Adds a creamy, cool contrast to the spicy, savory pork.

Pico de Gallo: This fresh tomato salsa adds a burst of freshness and acidity, cutting through the fat of the pork.

Grilled Corn on the Cob: Smoky and sweet, grilled corn is a delightful summer side that pairs well with the meat’s robust flavors.

Pickled Red Onions: Their tangy crunch offers a bright contrast to the tender, spicy pork.

Queso Fresco or Cotija Cheese: Crumbled atop the carnitas, these cheeses add a salty, tangy element.

Sour Cream or Mexican Crema: Provides a cool, creamy counterpoint to the dish’s heat.

Grilled Vegetables: Bell peppers, onions, and zucchini grilled with a bit of lime and salt make a colorful and flavorful accompaniment.

Taco Sides. Carnitas work fabulously with any of your favorite taco sides – like cauliflower rice or Chipotle style cilantro rice, or served on chips (and keto tortilla chips) for carnitas nachos.

Try these TexMex recipes:

Green Chile Pork Carnitas Recipe

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