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Slow-Cooked Carnitas

 Slow-Cooked Carnitas
“This hearty entree is delicious and easy to simmer in a slow cooker all day long. Sometimes, instead of using tortillas, I place the pork on top of shredded lettuce for a tasty salad.” —Lisa Glogow, Aliso VIejo, California
12 ServingsPrep: 20 min. Cook: 6 hours

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 3 garlic cloves, thinly sliced
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bunch green onions, chopped
  • 1-1/2 cups minced fresh cilantro
  • 1 cup salsa
  • 1/2 cup chicken broth
  • 1/2 cup tequila or additional chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 12 flour tortillas (8 inches), warmed
  • Fresh cilantro leaves, sliced red onion and chopped tomatoes, optional

Directions

  • Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the
  • garlic, oil, salt and pepper. Add the onions, cilantro, salsa,
  • broth, tequila and chilies. Cover and cook on low for 6-8 hours or
  • until meat is tender.
  • Remove meat; cool slightly. Shred with two forks and return to the
  • slow cooker; heat through. Spoon about 2/3 cup meat mixture onto
  • each tortilla; serve with toppings of your choice.

2 of 2

Slow-Cooked Carnitas (continued)

Directions (continued)

  • Yield: 12 servings.
Nutritional Facts: 1 carnita (calculated without optional toppings) equals 363 calories, 15 g fat (5 g saturated fat), 67 mg cholesterol, 615 mg sodium, 28 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.