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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 and cilantro

Directions

  • In a small bowl, mix first 9 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 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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Reviews

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Average Rating:
  • 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

  • JANENOV46
    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.