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
- 5 pounds Boston Butt pork roast
- 2 packets taco seasoning mix gluten free
- 1/2 cup water
- flour tortillas
- lettuce leaves
- chopped tomatoes
- lime wedges
- chopped bell pepper
- chopped cilantro
- 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 1/2 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.