Slow Cooker Carnitas Recipe
Slow Cooker Carnitas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. —Abigail Raines, Hamden, Connecticut
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours

Ingredients

  • 1/2 cup salsa
  • 3 bay leaves
  • 1 tablespoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons pepper
  • 1-1/2 teaspoons garlic powder
  • 4 whole cloves
  • 1-1/4 cups water
  • 2 medium onions, chopped
  • 1 bone-in pork shoulder roast (6 to 7 pounds)
  • 24 corn tortillas (6 inches) or taco shells, warmed
  • Optional toppings: shredded cheese, sour cream and chopped tomato, onion and cilantro

Directions

In a small bowl, mix first nine ingredients. Place onions in a 6-qt. oval slow cooker. Place roast over onions; pour salsa mixture over roast. Cook, covered, on low until pork is tender, 8-10 hours.
Remove roast; remove and discard bone. Shred pork with two forks. Serve in tortillas with toppings as desired.
Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally and adding a little water or broth if necessary.
Yield: 12 servings.
Originally published as Slow Cooker Carnitas in Simple & Delicious April/May 2017

Nutritional Facts

2 tacos: 393 calories, 18g fat (6g saturated fat), 100mg cholesterol, 757mg sodium, 25g carbohydrate (2g sugars, 4g fiber), 32g protein.

  • 1/2 cup salsa
  • 3 bay leaves
  • 1 tablespoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons pepper
  • 1-1/2 teaspoons garlic powder
  • 4 whole cloves
  • 1-1/4 cups water
  • 2 medium onions, chopped
  • 1 bone-in pork shoulder roast (6 to 7 pounds)
  • 24 corn tortillas (6 inches) or taco shells, warmed
  • Optional toppings: shredded cheese, sour cream and chopped tomato, onion and cilantro
  1. In a small bowl, mix first nine ingredients. Place onions in a 6-qt. oval slow cooker. Place roast over onions; pour salsa mixture over roast. Cook, covered, on low until pork is tender, 8-10 hours.
  2. Remove roast; remove and discard bone. Shred pork with two forks. Serve in tortillas with toppings as desired.
    Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally and adding a little water or broth if necessary.
    Yield: 12 servings.
Originally published as Slow Cooker Carnitas in Simple & Delicious April/May 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow Cooker Carnitas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review