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Shredded Carnitas

Freeze this meat for later use in enchiladas, tacos, nachos, salads, etc.


  • 1 (4 to 5 pound) lean boneless pork loin roast
  • 1 cup salsa verde
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon seasoned salt
  • 2 teaspoons pepper


  1. Rub garlic into roast. Sprinkle with salt and pepper. Cover with salsa and onions.
  2. Loosely cover pan with foil. Bake at 300 degrees F for 4 1/2 hours or until fork tender.
  3. Remove from oven. Cool a little and remove any excess fat off pan juices.
  4. Using two large forks, shred the pork. Stir pan juices thoroughly into the pork.
  5. Return to oven. Cook, uncovered, for 30 minutes.


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