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Slow-Cooked Carnitas

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
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    12 servings


  • 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
  • Fresh cilantro leaves, sliced red onion and chopped tomatoes, optional


  • 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 chiles. Cover and cook on low for 6-8 hours or until meat is tender.
  • 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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Average Rating:
  • Kimosaabe
    Aug 23, 2020

    So Harley down votes a recipe he hasn’t even made because he doesn’t like one ingredient in it. Jerk. Someone’s gotta say it so I did. I’ll upvote it to balance him out and make it next week.

  • harley
    Dec 13, 2019

    I read the title and knowing how much I like Carnitas, I thought oh yeah let's eat. Then I read about the tequila and that just turned me off. I found a great recipe on another site. I hate liquor of any kind, even beer. Thanks anyway.

  • TrishtheDish1
    Oct 19, 2019

    These were very good! I used a method from Allrecipes site, to crisp up the meat in the oven. Topped with lime juice, sour cream, onion, radish, cilantro and Monterey Jack cheese. Used quick fried corn tortillas. Delicious!

  • 961leader
    Jul 9, 2019

    Easy recipe but unfortunately did not feel they had much flavor. Followed the recipe exactly and used the tequila (which did give it a unique flavor) but overall was not impressed. Do plan to take the leftovers to work for the next potluck- am sure they will love them.

  • katecrid47
    Mar 12, 2019

    These were so easy and tasty! the whole family loved them. Can't wait to make them again for a party food! Thank you for sharing!

  • K-kitty
    Sep 30, 2017

    We LOVE this recipe!! I'd give it six stars if that was an option! We make it quite often. I tried using the chicken broth once when I didn't have the tiquila, and while it was still really good It really needs the tiquila for full flavor. I'm also going to try using the corn tortillas as others have sugested, I like them better anyway! We also like using the liquid, it makes a wonderful tortilla soup. Yumm!

  • keepers1118
    Jul 30, 2017

    This was quite good. It was done after 6 hours (I used a pork loin). As another reviewer indicated, I turned it after 5 hours and let it cook one more hour. Used a 7-oz. can of fire-roasted chilies. For toppers, I used red pickled onions, fresh lime, cilantro, chopped grape tomatoes, sour cream and guacamole. Used both flour and corn tortillas. Next time will try to drain off some of the excess liquid.

  • shannondobos
    Jul 7, 2017

    LOVED these! I served them on small corn tortillas with Emily's Honey Lime Coleslaw (also here on the Taste of Home site). I will never make another recipe for a pork taco again. I loved how all the cilantro, onions, garlic and salsa really infused in the meat. The ratio of liquid to meat here is just's nice and moist but not dripping when you serve it.

  • sg.debp
    Jun 5, 2017

    Really delicious on small corn tortillas with pickled red onions and fresh chopped cilantro!

  • erinshea1982
    Jan 26, 2017

    I needed a recipe yo use up some pork I had thawedz found this! We really liked it! Moist, and tender! The leftovers made a wonderful pork green chili stew!