Recipe by Old El Paso®
"Using a slow cooker will create a delicious, authentic dish with very little hands-on time."
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sweet onion, sliced
1 (1 ounce) package
Old El Paso® taco seasoning mix
1 (3 pound)
boneless pork shoulder
1 (10 ounce) can
Old El Paso® red enchilada sauce
1 (4.5 ounce) can
Old El Paso® chopped green chiles, drained
16 (6 inch)
Old El Paso® flour tortillas for soft tacos & fajitas
Toppings, as desired:
fresh cilantro leaves
shredded Cheddar cheese
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.
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.
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!
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!
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.
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!
Because I'm lazy, I just sliced onions and a few small sweet peppers, threw them in the crock pot and put cut up pork roast on top, sprinkled taco seasoning on that and dumped the can of enchilada sauce over that. Cooked on all day while I was at work (11 hours on low) and it was perfect when I got home! Dumped in the chiles because I forgot to remove the pork first, but it didn't matter. I just shredded the pork in the crock pot and it all mixed together just right. I feel that it just needed a bit more spice after sampling, but it was still really good and not so hot that the kids can't eat it :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Carnitas from Old El Paso(R)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 301
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