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Slow Cooker Pork Carnitas

I could eat tacos or some variation thereof every day. 

There is always some kind of taco-related item in our weekly meal plan.  We love Mexican/Tex-Mex/Americanized Mexican food. Our kids were eating salsa as soon as they could have solid foods.  We always have fresh cilantro on hand. (I can't grow it in my garden to save my life, though - what's the deal?) We have cotija cheese and picked red onions in the fridge at all times.

This carnitas recipe is really simple - throw it in the slow cooker, and forget about it.  Our kids love it (adjust the heat to your family's liking).  Put out a selection of toppings, some chips and guac or salsa, veggies or fruit, and voila!  Dinner's served.  It's great for feeding a crowd, too. 

Savory Pork Carnitas

  • 3-4 pounds pork shoulder/pork butt
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz.) diced green chiles (adjust heat by using mild or hot)
  • 1 pkg. (1.25 oz.) taco seasoning (I use about 1/4 c. of The Spice House taco seasoning)*
  • 1 c. water

Place ingredients in a 4 1/2 - 6 qt. slow cooker. Cover and cook until tender enough to shred (6 hours on high, 10ish  hours on low). Remove from the cooker and shred meat with a fork.  If you want, spread the shredded meat on a baking sheet, and stick it under the broiler for 5ish minutes until the ends start to get kind of crispy and caramelized. Serve on tortillas with your favorite garnishes. Our favorites are sliced avocado, diced white onions or pickled red onions, cotija cheese, fresh cilantro, and lime wedges.

To freeze: place all ingredients in a freezer storage bag, and "knead" to combine/coat.  Freeze.  That in the fridge for a few days to cook. For freezer meal swap, include 1 pkg. 8-10" flour tortillas.


 *Some recipes use only oregano and cumin in equal amounts, some add chipotle pepper or chili powder - play with the spice mix and see what you like best.  Throw in a bay leaf if you're feeling fancy.
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