Slow Cooker Carnitas from Old El Paso®

Slow Cooker Carnitas from Old El Paso®

27

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

Ingredients

4 h 30 m {{adjustedServings}} servings 554 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1075 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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
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Reviews

27
  1. 37 Ratings

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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!

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!