Slow-Cooker Carnitas

This might be the best carnitas recipe ever—and it uses a slow cooker! Making pork carnitas in a slow cooker is an easy way to create a delicious, authentic-tasting dish that requires very little hands-on time. Get this Mexican pulled pork ready whenever you want to level up taco night with some mouthwatering flavors.
Prep 15 Minutes
Total Time 4 Hours 30 Minutes
Servings 8

Ingredient List


  • 1 large sweet onion, sliced
  • 1 tablespoon vegetable oil
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 boneless pork shoulder (3 lb)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 16 tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)

Toppings, as desired

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


  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 Slow-Cooker Carnitas filling is just as delicious the next day on tacos, in enchiladas or even on pasta!
  • Make your pork carnitas just how you like them by playing around with different toppings.


  • 1 Serving Calories 530 (Calories from Fat 240);  Total Fat 27g (Saturated Fat 8g ,Trans Fat 1 1/2g);  Cholesterol 110mg;  Sodium 1050mg;  Potassium 490mg;  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;  1 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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