Our fresh, herbaceous, ready-seasoned Salsa Verde Rice is a perfect foil to the richness of classic carnitas. Break up the cooking process by pre-braising the pork the day before, then shredding and refrigerating it. The final crisping step can be done quickly, while the rice cooks.

Prep time: 5 min

Cook time: 215 min

Total time: 220 min

Salsa Verde Rice with Carnitas
Copyright Recipe © 2015 Woodland Foods


Makes 6 to 8 servings


  1. Trim excess fat from pork shoulder, then place in large, heavy-bottomed pot along with onion, garlic, stock, cumin, coriander, oregano, salt and pepper. Bring to a boil, reduce heat to a low simmer, cover and simmer until meat is fork tender, about 3 hours.

  2. Preheat oven to 400°F.

  3. Remove pork from cooking liquid, discarding liquid. Tear pork into large shreds using forks.

  4. Spread shredded pork on rimmed sheet tray, transfer to oven and roast for about 20 minutes, until pork is crispy in places.

  5. While meat is roasting, cook Salsa Verde Rice according to package instructions.

  6. Place rice in serving bowl and top with shredded pork. Garnish as desired with sour cream, cilantro, and queso.