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

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, cilantro and lime wedges

Directions

  • 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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