Brown rice is used to make this rice pudding, which can also be sweetened with Splenda®.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 white onion, chopped
- salt and pepper to taste
- 2 ½ pounds pork shoulder roast
- 1 (16 ounce) jar green salsa (such as Frontera®)
- ½ cup chopped fresh cilantro
- 2 serrano chile peppers, or to taste
Instructions
- Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
- Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
- Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 234 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for a get together this past weekend. It was delicious!! And so simple to put together. I had a 3lb shoulder, that I patted dry and seasoned with S&P. I roughed chopped a large onion and used Chi-Chi’s green salsa (couldn’t find the recommended brand). Cooked on low for 7 hours, shredded and returned to pot for another 1.5 hours. Served on tortillas with a variety of taco toppings. So delicious! I might consider using a slotted spoon to transfer the meat to a baking sheet, to “crisp up” the meat under the broiler for a few min. But! This recipe doesn’t need that. Just an added texture trick I learned (and personally loved!) from another carnitas recipe I made from this site. Great recipe andympls!! Will absolutely make again!
I used pork loin I had on hand. I would throw in some extra peppers next time for extra heat. Love coming home to dinner done.
This was great and easy. Took the leftover onion and cilantro blended it and made a hot sauce. Awesome will cook again
Excellent!! I’ve even used this recipe for homemade tamales and they turned out fantastic! This recipe is so easy and really delicious. We generally serve it with tortillas and all our favorite condiments (avocados, sour. cream, shredded cheese, salsa verde). I have two daughter in law’s that will use Bar-b-que sauce and boast how wonderful it is. Thank you for this excellent And easy recipe!!!
Very easy to make and super tasty!
perfect recipe
I’ve made this a couple of times. It’s amazingly good! The tomatillos from the green salsa really crank up the flavor of the pork. It’s a really good, easy meal to make.
Easy and simple . Used my instant pot and dinner was ready in a little over half an hour
I made it with Trader Joe’s hot green sauce, delicious!! Pinto beans and corn tortillas on the side
So easy and So good.. great on anything you would use taco meat for!!
I’ve cooked this so many times, it’s a go to favorite for guests , and so easy!!!!!
Have made this countless times and it is always a favorite. My kids request it for holiday dinners! My husband thinks I am a “chef” . My friends and extended family request it. And this is the easiest thing to prepare. You should try. It can be adjusted to your taste so easily and requires little to no “talent”. Thanks for a really great recipe that we enjoy again and again.
My sister-in-law shared this recipe with me and we absolutely love it. Husband works nights, so if eating that day; like today, I sear the pork shoulder with the s&p with a touch of vegetable oil. Cook on high for four hours and have it all ready for dinner by early mid afternoon. It’s cruel to smell it cooking and not get to eat it that day…lol. Making 4.5lbs. roast today, some for now, some for later! Thank you so much for sharing your recipe.
This was the first recipe I ever used from Allrecipes, and I have made this several times. Definitely a Crowd favorite with tons of different ways to use (tacos, breakfast scramble, carnitas, etc…)
Very tasty! Was quite easy to prepare. I used the finished product to fill large flour tortillas, along with shredded mozzarella, making very large enchiladas. I scattered more cheese across the rolled enchiladas, added some verde enchilada sauce and drizzled heavy cream over them, baking them at 400 degrees for about 15 minutes. They were absolutely delicious!
Great flavor, we really enjoyed this. I added a chopped jalapeno including seeds and used La Victoria medium salsa but will use their hot next time or a different brand because we like things spicy. Will definitely make this again, thanks for sharing!
Original recipe is good and I made these additions… wrapped cilantro stems (used no leaves) in cheese cloth tied with twine to be able to retrieve easily. Added a bay leaf, two tsp. of oregano, and 1/2 tsp cumin. Additions kicked the original recipe a notch. Very tasty…
We found this to be rather bland.
This is delicious! Only change I made was to use Jalapeno peppers because we grow them and that’s all we use. Great easy recipe, Andy!
We absolutely love this, and I have made it multiple times. However, after making it exactly according to the recipe the first time, I did change it for future recipes. I very generously add my normal spice mix that I use when cooking pork for tacos, and I also use 2 jars of salsa verde, 2-3 onions, and 4-5 peppers. I do NOT add cilantro until at the end because I like the freshness it gives to the dish before serving. I bake it in the oven slow and low as well because I think that it browns much better and you have that delicious goodness as another dimension of flavor. I also use the juice of two limes and I do not discard the cooked peppers and onions. I have made this for several potlucks and even served it at our church’s anniversary services. It was a huge hit!
Easy! Awesome recipe!! easy to modify to your liking (different types of chilis). This is my go to recipe when its going to be a busy week!