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Mexican Carnitas Verdes (Pork With Green Salsa)

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Rating: 5/5
3 reviews

ready in: over 5 hrs
serves/makes:   8

recipe id: 36443

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5 pounds lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 large onion, minced
4 cloves garlic, minced
1 tablespoon seasoned salt
2 teaspoons black pepper


Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees F for four and a half hours, or until fork tender.

Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork.

Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork. Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven.

Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.

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349 calories, 12 grams fat, 4 grams carbohydrates, 51 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Sep 3, 2012

REVIEW: 5 star recipe rating
What an amazing recipe! While it may not be the traditionally cooked carnitas, it is definitely as good and much healthier version. I will make this again and again!

Guest at

REVIEW: 5 star recipe rating
These carnitas were absolutely delicious- so flavorful and moist. I used a shoulder roast instead of the loin and it gave off a lot of juice in the pan. After I shredded the meat I put it back in the juice and baked as directed. I had used a large onion so I did scoop some of it out before I put the meat back in the pan because it seemed like to much to mix in.I will definitely make this again. My family loved it.

Registered Member at
Member since:
Aug 10, 2006

REVIEW: 5 star recipe rating
This may take a long time to cook but by far it is the best. The meat just falls apart. Excellent

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