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Slow Cooker Carnitas from Old El Paso®

Rated as 4.52 out of 5 Stars
20

"Using a slow cooker will create a delicious, authentic dish with very little hands-on time."
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Ingredients

4 h 30 m servings 554
Original recipe yields 8 servings (16 tortillas)

Directions

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  1. Spray 5-quart slow cooker with cooking spray; add onion slices.
  2. In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Brown pork in oil on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.
  3. Cover; cook on High heat setting 4 to 5 hours or until tender. Remove pork from slow cooker; shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.
  4. Spoon pork mixture onto tortillas. Add toppings. Roll up tortillas.

Footnotes

  • Any leftover carnitas filling is just as delicious the next day on tacos, in enchiladas, or even on pasta!
  • Play around with different topping to create your favorite carnita!
  • ©2012 and ®/™ of General Mills

Nutrition Facts


Per Serving: 554 calories; 33.5 34.1 26.9 95 1075 Full nutrition

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Reviews

Read all reviews 35
  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Used a 2 lb pork butt. Cut into 1/2 in. slices. Browned meat added onions for a minute or 2. Put in my electric pressure cooker. Added remaining ingredients. Cooked 45 minutes. Removed fro...

Most helpful critical review

Not a fan of this recipe. We thought it was kind of bland and greasy. As another reviewer recommended, using another can of enchilada sauce instead of the greasy sauce from the slow cooker pro...

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Used a 2 lb pork butt. Cut into 1/2 in. slices. Browned meat added onions for a minute or 2. Put in my electric pressure cooker. Added remaining ingredients. Cooked 45 minutes. Removed fro...

This was excellent! The only thing I did different was add the green chiles in the crock pot a couple of hours before the pork was done cooking. Great taste!

Why are these cooks rating a recipe they haven't cooked??????? This isn't a "comment" site.. it is for ratings so we can make an informed decision about making it or not. drives me crazy..... ...

Terrific! Very easy & tasty. Only change I would make for next time would be to use hot Enchilada sauce instead of medium. We tend to like things a little spicier around here!

I give this 5 stars for flavor and ease of preparation, but I didn't like using the juice from the pot; it was too runny. Next time, I'd try a fresh can of enchilada sauce or maybe try mixing th...

This recipe is a favorite in our house. I cook it just as the recipe states but once I shred it I put in a 9" x 13" pan add another can of enchilada sauce (not the sauce from the crock pot becau...

Not a fan of this recipe. We thought it was kind of bland and greasy. As another reviewer recommended, using another can of enchilada sauce instead of the greasy sauce from the slow cooker pro...

Use a pork loin instead of the shoulder to cut down the greasiness. Opened my enchilada sauce to find out it wasn't red. I had accidentally bought the green chili enchilada sauce. I added a can ...

Absolutely devine!!! I added double the amount of onion and green/red bell peppers, and Oh my word. The fam has requested this to be on the monthly if not weekly rotation!!