Main Dishes · No. 169
Slow-Cooked Carnitas
Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad., Lisa Glogow, Aliso Viejo, California
Serves 12Total time 6 hr 20 min363 calories per servingMexicanDinner
Ingredients
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 3 garlic cloves, thinly sliced
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bunch green onions, chopped
- 1-1/2 cups minced fresh cilantro
- 1 cup salsa
- 1/2 cup chicken broth
- 1/2 cup tequila or additional chicken broth
- 2 cans (4 ounces each) chopped green chiles
- 12 flour tortillas (8 inches) or corn tortillas (6 inches), warmed
- Optional: Fresh cilantro leaves, sliced red onion and chopped tomatoes
Method
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add onions, cilantro, salsa, broth, tequila and chiles. Cover; cook on low until meat is tender, 6-8 hours.
- Remove meat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.
Notes
- Times from the recipe page: prep 20 min, cook 360 min, total 380 min.
- 363 calories per serving, from the recipe page (yield as listed: 12 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Lisa Glogow. Saved for personal use.