Slow-Cooker Carnitas

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

By The Food in My Beard

December 6, 2015

Ingredients

large sweet onion, sliced

tablespoon vegetable oil

package (1 oz) Old El Paso™ taco seasoning mix

boneless pork shoulder (3 lb)

can (10 oz) Old El Paso™ red enchilada sauce

can (4.5 oz) Old El Paso™ chopped green chiles, drained

Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

1/2

cup fresh cilantro leaves

cup shredded Cheddar cheese (4 oz)

cup sour cream, if desired

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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.