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Slow-Cooker Carnitas

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,! 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
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    12 servings


  • 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, cilantro and lime wedges


  • In a small bowl, mix first 9 ingredients. Place onions in a 6-qt. 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 2 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; add water or broth if necessary.
Nutrition Facts
2 tacos: 393 calories, 18g fat (6g saturated fat), 100mg cholesterol, 757mg sodium, 25g carbohydrate (2g sugars, 4g fiber), 32g protein.

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  • katecrid47
    Dec 11, 2020

    This is a great weeknight meal. Easy to put together and delicious! Thanks for sharing

  • Bonnie
    Jul 25, 2020

    This is great!! Have made twice and was a big hit both times!!!

  • Jane
    Jul 24, 2020

    Is that cloves of garlic? I can't imagine the other type of cloves in this.

  • lovecooker
    May 7, 2020

    Yummy! This was really good. Followed exactly. However, I did not have clove or bayleaf????? And it called for salsa but all I had was rotel and I added a table spoon of Mexican Villa hotsauce (yummy) from Springfield Missouri, and instead of water well I knew I had something tastier in the house other than water, yep I had some dry red wine, beer would have been great to ,??next time! I was hungry when I started this so I just turned my crackpot on high it was done in 5 hours. It was really fantastic.

  • lin
    May 1, 2020

    Why waste all that electricity when the micro works wonders! One minute per slice on a micro dish with paper towels over bacon (for splatters) perfectly CRISP!

  • jeff433
    May 5, 2018

    No comment left

    Feb 9, 2018

    Wow not only delicious, it's easy in the slow cooker. Family loved this, and printed this our for my recipe collection.

  • iamcarrie
    Dec 1, 2017

    This was extremely easy to prepare. It was also delicious. The roast I got was very large (almost 8 pounds), so I cooked it on high for the first two hours to make sure it got done in 8 hours. It was so tender that the bone came out easily. I shredded it and served it both on tortillas and just by itself with cheese sauce. We also used it in quesadillas. It made a ton, so I have several servings in the freezer for a quick meal on a cold night.