Slow-Cooker Carnitas

Slow-Cooker Carnitas

Using a slow cooker will create a delicious, authentic dish with very little hands-on time. By Betty Crocker Kitchens
Prep 15 Minutes
Total 4 Hours 30 Minutes
Servings 8

Ingredient List

Carnitas

  • 1 large sweet onion, sliced
  • 1 tablespoon vegetable oil
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 boneless pork shoulder (3 lb)
  • 1 can (10 oz) Old El Paso™ red enchilada sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
  • 16 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Toppings, as desired

  • 1/2 cup fresh cilantro leaves
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 cup sour cream, if desired
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Recipe Continues Below

Preparation

  1. Spray 5-quart slow cooker with cooking spray; add onion slices.
  2. In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Brown pork in oil on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.
  3. Cover; cook on High heat setting 4 to 5 hours or until tender. Remove pork from slow cooker; shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.
  4. Spoon pork mixture onto tortillas. Add toppings. Roll up tortillas.

Expert Tips

  • Any leftover carnitas filling is just as delicious the next day on tacos, in enchiladas, or even on pasta!
  • Play around with different topping to create your favorite carnita!

Nutrition

1 Serving Calories 530 (Calories from Fat 240); Total Fat 27g (Saturated Fat 8g, Trans Fat 1.5g); Cholesterol 110mg; Sodium 1050mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 3g); Protein 40g 
% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 8%; Iron 15%;
Exchanges: 2 Starch, 2 Lean Meat, 3 Medium-Fat Meat, 1 Fat
Carbohydrate Choice:

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