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Slow-Cooker Carnitas

Slow-Cooker Carnitas
  • Prep 15 min
  • Total 4 hr 30 min
  • Servings 8
Using a slow cooker will create a delicious, authentic dish with very little hands-on time.
By The Food in My Beard
Updated November 20, 2018



  • 1 large sweet onion, sliced
  • 1 tablespoon vegetable oil
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 boneless pork shoulder (3 lb)
  • 1 can (10 oz) Old El Paso™ red enchilada sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
  • 16 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Toppings, as desired

  • 1/2 cup fresh cilantro leaves
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 cup sour cream, if desired


  • 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.

No nutrition information available for this recipe
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