Slow-Cooked Carnitas Recipe
- 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
- 1. 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.
- 2. 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. Yield: 12 servings.
1 carnita (calculated without optional toppings): 363 calories, 15g fat (5g saturated fat), 67mg cholesterol, 615mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 24g protein.
Reviews for Slow-Cooked Carnitas
"Meat came out real tender, but not much flavor. I was surprised at how bland it tasted. i added a few sprinkles of cumin on mine, once in the shell. When we reheated it for another meal, I added a packet of dry taco seasoning. That seemed to give it a little more flavor. Not what I was expecting."
"The pork was nice and tender but I thought it would be more flavorful. The flour tortillas got soggy from the juices of the meat so I agree that I'd use corn tortillas. I think this would be delicious as a tostada on a crispy corn tortilla."
"I can never get my carnitas to taste authentic enough and this recipe hits the nail on the head! I made it just as it says and at the end I heated some oil in a pan to fry one side of the meat so it got crispy. I used corn tortillas and topped them with onions and cilantro. My whole family DEVOURED these carnitas. I can't wait to make these again :). Thank you for posting Lisa!"
"I subtracted a star for using flour tortillas and garlic. Traditionally, unless you live in Texas, tacos are made with corn tortillas. Flour tortillas are too heavy for this type of taco and one misses out on the melding of the delicate flavors of the corn tortilla with, again, traditionally, pico de gallo (fresh cilantro, seeded tomatoes, and the green part of the scallion, *no* salt and pepper but lime juice is o.k.). Also, traditionally, carnitas is made crispy in a dry frying pan or under the broiler. This is part of the delicious character of carnitas, although optional.Save the flour tortillas for quesadillas, burritos and fajitas. Hubby makes a quesadilla from only avocado and a bit of salt.Hubby's makes traditional quesadillas also with corn tortillas made al carbon.Why does everyone put garlic in everything? Traditionally, garlic is rarely used in much of Mexican cooking. It simply masks the great flavor of the pork, Yuk! : )"
"I have asked Hispanic friends for years how to make my carnitas taste like theirs....nothing has worked until now! This recipe is perfect. The flavors that cook in to the meat are incredible. We used the meat for tacos a couple nights and then used the meat in the broth for Huevos rancheros. It's just the best! Thanks, Lisa!"
"Not exactly what comes to mind when you think carnitas, but still had a really good taste. Meat turned out nice and tender and had tons of leftovers to freeze for future meals."
"This was a delicious dish! I cooked the meat about 5 hours and turned it over to cook the last hour. Even my son who claims not to like pork thought it was great."
"I made these with steak instead of pork and they were great!"
"I love being able to slow cook this recipe. Carnitas are a favorite of mine, and these are tasty!"
"I LOVE making this dish. One pork shoulder or roast will make 2 dinners, so we eat supper one night and I freeze the leftovers. I also add some fajita seasoning and onions and peppers when cooking in the slow cooker (towards the end). I have substituted lemon juice when I didnt have lime juice and it turned out just fine! Serve with Mexican rice, refried beans or black beans, sour cream, salsa, cheese and chips! MMMM!"
"My family loves this recipe! I make it frequently."
"This was a delicious pork taco/burrito meat but just doesn't qualify as carnitas without that crispy exterior. Next time, will try broiling or skillet-browning cooked meat before serving."
"My family says this is the BEST"
"I do not understand why people like Travlnman02 come here and add their own complete recipes? Just submit it to TOH and leave the reviews for this section! I didn't think this was too much work at all, very delicious!"
"This recipe is a lot of extra work and expense. I've been making carnitas for more than 30 years in a crock pot without all the work shown here and the taste is absolutely great. I use only pork Loin or Tri-Tip Roasts becuse of the lean meat. I dis-like fat on any meat. In a large skilet heat (1) Tbsp oil and then add three cloves of minced garlic, lightly sal the meat and add fresh ground Blk Pepper. On med heat brown all sides of the meat, dark without burning. Place meat in crockpot. Pour 1/4 cup red wine in skillet to de-glaze and scrape to loosen particles and pour over the meat. Put on the lid and cook on low heat for 8-10 hrs. Remove meat and strain juices, Save juices for addition to meat when you re-heat. Serve as meat for tacos, or on salad with Sliced Green onions, Cheese, Tomatoes, Avocados, and fresh salsa on the side. Goes well with Fresh beans and mexican rice with small salad. Great with just meat, salsa and tortillas also. Careful with the salt, a little goes a long way."
"This was pretty good. The meat was tender. I prefer the taste of roast pork shoulder, but for a weekday meal, this is nice."
"These are so good. I served with black beans and it was a hit! Will be making this again and again!!"
"I love this recipe. I serve mine with corn tortillas, chopped cilantro, fresh lime wedges and pepper jack cheese. I like to eat the leftovers for breakfast with country potatoes and a runny egg."
"I set this up to serve as a "Taco Bar" the weekend my daughter and her boyfriend were home from college to help decorate for Christmas. It was good, but next time I'll cut the cilantro back to 1 cup, skip the red onion & serve additional green onions in their place. I also added grated sharp cheddar, black olives, sour cream and additional salsa to the topping choices."
"Good flavor! We also added shredded cheese, sour cream, guacamole and salsa on top. While it was good with the toppings, it was almost too much...hid the flavor of the meat."
"This is a really great recipe! Everyone always asks us to cook this or beg for the recipe! I love how little the prep time is too. I can just start my slow cooker in the morning and by the time we get off work this delicious meal is all ready to go! Love love love this recipe!"
"This rating is for my info only. Obviously everyone really likes this, so it's either me or my crockpot, but I didn't taste any flavor in of the meat. Next time I'll try a recipe in the oven."
"This was fabulous! I will certainly make again. I save some of the juices for making chili as well. Yummy!"
"This was a huge hit with my hubby and four teenagers! I heated the flour tortillas in a dry skillet to give them a little crunch. We just added raw sliced onion, shredded lettuce, and sour cream as toppings. Yum!"
"This is a new family favorite! I only used 1 can of chilies to cut down on the heat and all chicken broth. It was delicious! My hubby at the leftovers for 4 days straight!"
"THis recipe is high on my list. I made this for our tailgate party at the OU game. Everyone said it was to die for! Now I am making it to take to a party. The only thing I added was juice of half a lime. And use the Tequila! I put it in the coker at 11pm and let it cook all night. The aroma when we woke up was sensational! Very easy to prepare and the reward is great!"
"Fast and simple to put together. pork was juicy and tender. This recipe pleased even my pickiest eaters."
"I made this tonight and got so many compaments at dinner, this is a winner in our house!"
"This is very good. I did shred the carnitas and broiled them in a flat pan about 5 minutes before serving to crisp them up a little. Very good flavor"
"Great flavor and easy to make. My family loved it!"
"This is a very easy, delicious recipe. My husband loved it. I used 1/3 the amount of cilantro as my family is not a huge fan, and it still had a bit of a kick."
"So yummy!!! We made it for our church group and everyone went back for seconds. Was great the next day as well. Will be making again soon."
"This was wonderful! Great flavors and taste even better the next day!"
"Fantastic! Just the right amount of liquid to keep the pork from getting dry, but not dripping out of the tortilla. We love Mexican restaurant made carnitas but had never made one at home that I cared to repeat until now - wonderful!!!"
"so easy! excellent! makes plenty for left overs and it's just as good the next day."
"This was SOOO easy & came out delicious! I cant cook with onions because we have a food allergy, but it still came out delicious! I only used one can of chilis & addded a can of diced tomatos...Also made Mango salsa with it which was the perfect compliment!"
"SUPER simple recipe and TOTALLY delicious. I brought a crock pot of the carnitas in for a work event yesterday and it was all eaten SO fast. They were so good. I will be making this often."