Drew's Slow Cooked Pork Carnitas

10 hrsCook Time

10 hrsTotal Time


  • 3-4 lb pork shoulder, cut into 2 ½-inch pieces
  • 2 tsp cumin
  • 1 tbsp dried oregano
  • 1 lb tomatillos, husked, rinsed and quartered
  • 1 large white onion, peeled and quartered
  • 4 garlic cloves, peeled
  • 2 poblano peppers, chopped
  • ½ cup cilantro, plus more to garnish
  • 2 limes, zest and juice
  • 1 cup beer (substitute with water or beer)
  • Salt and freshly ground black pepper, to taste
  • Warm corn tortillas
  • Sliced jalapeño
  • Sour cream


Dry pork well with paper towels, then season with salt and pepper, cumin and oregano. Set aside at room temperature.


In a blender, add tomatillos, onion, garlic, poblano peppers, cilantro, lime and beer. Season with salt and pepper. 


To a slow cooker, add seasoned pork and blended tomatillo salsa and stir to combine. Cover and cook on low for 4 to 6 hours on high or 8 to 10 hours on low. When ready to serve, shred pork with forks and serve on warmed tortillas. Top with desired garnish such as jalapeños, cilantro, lime, sour cream and onion.