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Slow-Cooked Carnitas

4.7 | 51 Reviews
Total Time:Prep: 20 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Lisa Glogow, Aliso Viejo, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 06, 2022

Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. —Lisa Glogow, Aliso Viejo, California

TEST KITCHEN APPROVED

Slow-Cooked Carnitas

4.7 | 51 Reviews Add your review
Yield:12 servings
Prep:20 min
Cook:6 hours
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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 chiles
  • 12 flour tortillas (8 inches) or corn tortillas (6 inches), warmed
  • Optional: Fresh cilantro leaves, sliced red onion and chopped tomatoes
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Directions

  1. Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add onions, cilantro, salsa, broth, tequila and chiles. Cover; cook on low until meat is tender, 6-8 hours.
  2. Remove meat; cool slightly. Shred with 2 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.

Nutrition Facts

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.
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