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    Home » Autumn Slow Cooker

    Slow Cooker Pork Carnitas

    Jan 23, 2014 · Modified: Sep 25, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 2 Comments

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    Slow Cooker Pork Carnitas - Andrea Meyers

    Slow cooker pork carnitas may not be traditional game day food, but we love them for just about any occasion, and the slow cooker does most of the work. The long, moist cooking makes the meat fall-apart tender and so juicy. It’s so easy to rub down the meat and cook it in the slow cooker, and you can start this overnight and finish it the next day to make preparation even easier. Just shred it and set up a carnitas bar with fresh vegetables, tortillas, and cheese, and the party is ready to start.

    I originally created this recipe for the Old El Paso website recipes section, which has since been updated. So I am sharing it with you.

    Slow Cooker Pork Carnitas - Andrea Meyers
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    Slow Cooker Pork Carnitas

    Sponsored by Old El Paso.
    Prep Time10 mins
    Cook Time8 hrs
    Total Time8 hrs 10 mins
    Course: Main Course
    Cuisine: Mexican
    Diet: Gluten Free
    Keyword: pork, slow cooker, tacos
    Servings: 20
    Calories: 150kcal
    Author: Andrea Meyers

    Equipment

    • 5 to 6-quart slow cooker

    Ingredients

    • 5 pounds Boston Butt pork roast
    • 2 packets taco seasoning mix (gluten free)
    • ½ cup water

    Serve With

    • flour tortillas
    • lettuce leaves
    • chopped tomatoes
    • lime wedges
    • chopped bell pepper
    • chopped cilantro
    US Customary - Metric

    Preparation

    • Trim any excess fat from the pork roast. Rub 2 packets of Old El Paso Mild Taco Seasoning all over the roast, and place it in a 5 to 6-quart slow cooker. Pour ½ cup of water around the bottom of the roast and cover.
    • Cook on low for 8 to 12 hours, or overnight. Turn off the slow cooker and allow the roast to rest for about 30 minutes. Shred the meat with a fork, removing as much remaining fat as possible. Put the meat back into the juices in the slow cooker and keep on warm for at least one more hour, or until ready to serve.

    Nutrition

    Calories: 150kcal | Carbohydrates: 1g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 82mg | Potassium: 384mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Stephanie @ Plain Chicken says

      January 29, 2014 at 10:29 am

      YUM! Love slow cooker meals. Can't wait to try this one.

      Reply
      • Andrea says

        January 29, 2014 at 11:23 am

        Thanks Stephanie, hope you enjoy it!

        Reply

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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