As you may have guessed when Fall is in full swing I am completely obsessed with anything pumpkin or squash…this is a great Slow Cooker Pork Carnitas recipe that I have added a pumpkin twist to. The pumpkin flavor is very subtle and doesn’t overpower the meat but adds a great earthiness to the dish. It’s extremely easy and the entire kitchen smells delicious for the 6 hours the meat cooks away! This is a great recipe that yields some fantastic leftovers the next few days. I have used the meat for nachos, enchiladas, and even added to veggies and sauteed in a pan and topped over rice and beans for a Mexican Bowl.
2 pounds of boneless pork shoulder
1 onion; cut into wedges
2 jalapeno peppers, chopped (add more if you want some more heat)
1 1/2 jars of Herdez Salsa Verde – enough to cover the pork as it cooks
Salt and Pepper, to taste
1 tablespoon Cumin
1 can Pumpkin
2 tomatillos, husked and cubed
You can also add more red tomatoes; chopped and cubed if you’d like.
Start off by browning the meat in a skillet on both sides, roughly 10 minutes each side (15 minutes if it’s a larger piece). Once browned transfer to the slow cooker. If you have a smaller slow cooker you can cut the meat into smaller pieces to ensure it fits into the slow cooker.
Add the above ingredients in the order listed on top of the meat.
Cook on High for roughly 6 hours, or until meat is cooked through. Remove chunks of meat and shred (using 2 forks works perfectly) then return to the sauce.
Serve with corn tortillas, cilantro, onion, avocado, limes and cheese!