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Pork Carnitas

 Pork Carnitas
I use this recipe often when entertaining. I set out all the toppings, and folks have fun assembling their own carnitas. Because I can prepare everything in advance, I get to spend more time with my guests. &dmash;Tracy Byers, Corvallis, Oregon
12 ServingsPrep: 15 min. Cook: 9 hours


  • 1 boneless pork shoulder butt roast or pork loin roast (2 to 3 pounds), cut into 3-inch cubes
  • 1/2 cup lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 12 flour tortillas (6 inches), warmed
  • 2 cups (8 ounces) shredded cheddar or Monterey Jack cheese
  • 2 medium avocados, peeled and diced
  • 2 medium tomatoes, diced
  • 1 medium onion, diced
  • Shredded lettuce
  • Minced fresh cilantro, optional
  • Salsa


  • In a 3-qt. slow cooker, combine pork, lime juice, salt, pepper and
  • pepper flakes. Cover and cook on high for 1 hour; stir. Reduce heat
  • to low and cook 8-10 hours longer or until meat is tender.
  • Shred pork with two forks. Spoon about 1/3 cup pork mixture down the
  • center of each tortilla. Top with cheese, avocados, tomatoes, onion,
  • lettuce and, if desired, cilantro. Fold in bottom and sides of
  • tortillas. Serve with salsa. Yield: 12 servings.

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Pork Carnitas (continued)

Nutritional Facts: 1 serving equals 340 calories, 20 g fat (7 g saturated fat), 65 mg cholesterol, 585 mg sodium, 19 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.