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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. MORE + LESS -

The Food in My Beard
December 6, 2015

Ingredients

Carnitas

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

Steps

Hide Images
  • 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.
 

Nutrition Information

No nutrition information available for this recipe

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