Ingredients:

• 3–3½ lbs boneless pork shoulder (pork butt), cut into 3–4 large chunks
• 1 medium sweet onion, thinly sliced
• 4 cloves garlic, minced
• 1½ cups Herdez Salsa Verde (mild)
• ½ cup low-sodium chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• ½ teaspoon black pepper

Directions:

1. Place the sliced sweet onion and minced garlic in the bottom of a large slow cooker.
2. In a small bowl, combine cumin, chili powder, garlic powder, oregano, salt, and pepper.
3. Rub the seasoning mixture over all sides of the pork.
4. Place the seasoned pork on top of the onions.
5. Pour the Herdez Salsa Verde and chicken broth over the pork.
6. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the pork is fall-apart tender.
7. Shred the pork using two forks. Toss with a little of the cooking liquid to keep it juicy, but avoid adding too much liquid so the chimichangas don’t become soggy.

Click HERE for a Downloadable Recipe Card!

Ingredients:

• 6 large (10-inch) flour tortillas
• 3 cups cooked, shredded salsa verde carnitas
• 1½ cups shredded Monterey Jack or Mexican blend cheese
• Olive oil cooking spray
• White cheese and sliced black olives for mummy eyes

For Serving

• Sour cream
• Guacamole
• Additional Herdez Salsa Verde
• Fresh cilantro (optional)

Directions:

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Lay a 10-inch flour tortilla flat on a cutting board.
3. Using a pizza cutter, make horizontal cuts approximately ¾ inch apart along both sides of the tortilla, leaving a 3-inch-wide section intact down the center. Keep the top and bottom ends intact to help contain the filling.
4. Add approximately ½ cup of shredded carnitas down the center of the tortilla, leaving some room at the top and bottom.
5. Sprinkle with approximately ¼ cup shredded cheese.
6. Fold the top and bottom ends inward. Alternate folding the tortilla strips diagonally over the filling, overlapping them to create the appearance of mummy bandages. Tuck the final strips underneath to help secure them.
7. Place the chimichangas on the prepared baking sheet with the tucked ends underneath.
8. Spray generously with olive oil cooking spray, making sure to coat the tortilla strips and exposed edges. This helps them become golden and crispy in the oven.
9. Bake for 15–20 minutes, until the tortillas are golden brown and crispy and the cheese is melted.
10. Remove from the oven and allow to cool for 2–3 minutes. Add small pieces of white cheese and sliced black olives to create mummy eyes.
11. Serve warm with salsa verde, sour cream, or guacamole.

Click HERE for a Downloadable Recipe Card!

Check Out Some More Fall Recipes!

Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!