Rating: 4.56 stars
59 Ratings
  • 5 star values: 40
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Carnitas:
Toppings, as desired:

Directions

Instructions Checklist
  • Spray 5-quart slow cooker with cooking spray; add onion slices.

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  • 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.

  • 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.

  • Spoon pork mixture onto tortillas. Add toppings. Roll up tortillas.

Tips

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!

Nutrition Facts

554 calories; protein 26.9g; carbohydrates 34.1g; fat 33.5g; cholesterol 94.5mg; sodium 1075.1mg. Full Nutrition
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Reviews (40)

Most helpful positive review

Rating: 5 stars
01/12/2013
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 from PC Spooned into tortillas. Rolled up. Placed in baking dish. Sprinkled with cheese. Put in 350 degree oven til cheese melts or you could also put under broiler. In a hurry? Warm tacos & just put in a bowl & let everyone make their own tacos. Read More
(38)

Most helpful critical review

Rating: 2 stars
01/10/2013
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 probably would have improved it. I used a 3.6 lb. pork shoulder that bone and skin but still ended up with less meat than the recipe was supposed to make and as a result the meat was pretty runny with the sauce added. Read More
(6)
59 Ratings
  • 5 star values: 40
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/12/2013
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 from PC Spooned into tortillas. Rolled up. Placed in baking dish. Sprinkled with cheese. Put in 350 degree oven til cheese melts or you could also put under broiler. In a hurry? Warm tacos & just put in a bowl & let everyone make their own tacos. Read More
(38)
Rating: 5 stars
11/17/2012
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! Read More
(30)
Rating: 5 stars
01/13/2013
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..... Anyway -- this is very good as is. I made one in the slow cooker a few weeks ago with not much seasoning and this was great in comparison. Read More
(27)
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Rating: 5 stars
12/16/2012
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! Read More
(19)
Rating: 5 stars
02/10/2015
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 because it's greasy), a can of drained black beans, a can of drained corn, and a can of petite diced tomatoes with jalapenos. I mix it all together and top it with shredded chedder cheese and cover it with aluminum foil. I bake it at 350 degrees for about 30 minutes. When it's done I scoop it onto burritoes. Or serve it with tortilla chips. Read More
(12)
Rating: 4 stars
02/18/2015
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 the juice with some tomato paste...something to give it body so there isn't juice running out of the tortilla. I'll make this again though; we loved the flavor! Read More
(9)
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Rating: 5 stars
08/31/2013
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 of rotel to the recipe. It was wonderful. Thinking this meat may be good to use in flautas. Never made them but just might try. Have a great day! Read More
(6)
Rating: 2 stars
01/09/2013
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 probably would have improved it. I used a 3.6 lb. pork shoulder that bone and skin but still ended up with less meat than the recipe was supposed to make and as a result the meat was pretty runny with the sauce added. Read More
(6)
Rating: 5 stars
01/28/2013
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!! Read More
(5)