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Carnitas Tacos

 Carnitas Tacos
The house smells fantastic all day when I'm making this slow-cooked recipe. The tacos have so much flavor, you'd never guess they use just five ingredients. I love that they're ready when you need them at the end of the day. —Mary Wood, Maize, Kansas
12 ServingsPrep: 15 min. Cook: 6 hours


  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 envelope taco seasoning
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 12 flour tortillas (8 inches), warmed
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • Sour cream, optional


  • Cut roast in half; place in a 4- or 5-qt. slow cooker. Sprinkle with
  • taco seasoning. Pour tomatoes over top. Cover and cook on low for
  • 6-8 hours or until meat is tender.
  • Remove meat from slow cooker; shred with two forks. Skim fat from
  • cooking juices. Return meat to slow cooker; heat through. Using a
  • slotted spoon, place 1/2 cup on each tortilla; top with cheese.
  • Serve with sour cream if desired. Yield: 12 servings.
Nutritional Facts: 1 taco (calculated without sour cream) equals 414 calories, 20 g fat (8 g saturated fat), 84 mg cholesterol, 789 mg sodium, 30 g carbohydrate, trace fiber, 28 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.