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Slow Cooker Carnitas

hese tortillas are topped with shredded pork, white onion, and chopped cilantro. It’s a meaty, protein-packed taco that doesn’t need a lot of extra toppings.
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Course: Main Course
Prep Time: 45 minutes
Cook Time: 8 hours
Total Time: 8 hours 45 minutes
Servings: 14 tacos

Ingredients
  

  • 5 lb pork butt
  • 1 yellow onion, quartered
  • 4 garlic cloves, minced
  • 1 (7 oz) can chipotle peppers in adobo sauce
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 bay leaf
  • 2 quarts low-sodium chicken broth
  • 2 tsp kosher salt, more to taste
  • 1 tbsp vegetable oil
  • 1 tsp cornstarch in 1 tbsp water (optional)

Serve with:

  • 12 warm flour or corn tortillas
  • ½ white onion, diced
  • chopped cilantro, for garnish

Instructions

  • Add the pork butt, onion, garlic, chipotle peppers, cumin, oregano, bay leaf, chicken broth, and kosher salt to a large 5 or 6 quart slow cooker. Cook on low for 7 to 8 hours, until the pork is tender and falling part.
  • About 30 minutes prior to serving, preheat a deep skillet over medium-high heat. Remove 5 to 6 cups of the liquid from the slow cooker and add to the hot skillet. Bring the mixture to a rolling boil and cook uncovered until reduced, stirring occasionally (about 25 minutes). If needed, whisk in the cornstarch mixture to thicken the sauce.
  • While the liquid is reducing, remove the pork from the slow cooker and shred using two forks. Place the shredded pork on a baking sheet and toss with the vegetable oil to coat. Broil on high for 8 to 10 minutes, until the pork starts to get crispy.
  • Remove the pork from the oven and toss with the reduced liquid. Serve on warm tortillas with diced onions and cilantro.
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