Slow Cooker Carnitas from Old El Paso® Recipe -
Slow Cooker Carnitas from Old El Paso(R) Recipe
  • READY IN 4+ hrs

Slow Cooker Carnitas from Old El Paso®

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 16 tortillas Change Servings
  • PREP

    15 mins

    4 hrs 30 mins


  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.
Kitchen-Friendly View


  • Any leftover carnitas filling is just as delicious the next day on tacos, in enchiladas, or even on pasta!
  • Play around with different topping to create your favorite carnita!
  • ©2012 and ®/™ of General Mills

Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2013

Used a 2 lb pork butt. Cut into 1/2 in. slices. Browned meat added onions for a minute or 2. Put in my electric pressure cooker. Added remaining ingredients. Cooked 45 minutes. Removed from PC Spooned into tortillas. Rolled up. Placed in baking dish. Sprinkled with cheese. Put in 350 degree oven til cheese melts or you could also put under broiler. In a hurry? Warm tacos & just put in a bowl & let everyone make their own tacos.

Most Helpful Critical Review
Jan 09, 2013

Not a fan of this recipe. We thought it was kind of bland and greasy. As another reviewer recommended, using another can of enchilada sauce instead of the greasy sauce from the slow cooker probably would have improved it. I used a 3.6 lb. pork shoulder that bone and skin, but still ended up with less meat than the recipe was supposed to make, and as a result, the meat was pretty runny with the sauce added.

Nov 17, 2012

This was excellent! The only thing I did different was add the green chiles in the crock pot a couple of hours before the pork was done cooking. Great taste!

Dec 16, 2012

Terrific! Very easy & tasty. Only change I would make for next time would be to use hot Enchilada sauce instead of medium. We tend to like things a little spicier around here!

Jan 13, 2013

Why are these cooks rating a recipe they haven't cooked??????? This isn't a "comment" site.. it is for ratings so we can make an informed decision about making it or not. drives me crazy..... Anyway -- this is very good as is. I made one in the slow cooker a few weeks ago with not much seasoning and this was great in comparison.

Feb 02, 2013

I give this 5 stars for flavor and ease of preparation, but I didn't like using the juice from the pot; it was too runny. Next time, I'd try a fresh can of enchilada sauce or maybe try mixing the juice with some tomato paste...something to give it body so there isn't juice running out of the tortilla. I'll make this again though; we loved the flavor!

Jan 15, 2013

Made carnitas for dinner last night. I added red and yellow peppers along with the onions to the crock pot. I found the sauce a little bland(we like really spicy food) so II added a little anchor chili powder, cayenne , garlic salt and cumin and a dash of Louisiana Hot Sauce. My family loved it... Made plenty so I will freeze leftover mer for another cold evening.

Jan 05, 2013

So you understand....I am not a big pork lover...but this dish was fabulous. I didn't cook it in the crock pot I put it in the oven at 300 for about six hours. I will definitely make this again and will have guests over to enjoy it.


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  • Calories
  • 554 kcal
  • 28%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 1075 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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