Carnitas Soft Tacos

Looking for Mexican dinner using Old El Paso® flour tortillas for burritos? Then check out these flavorful pork tacos made with Old El Paso® green chiles and enchilada sauce that are made in slow-cooker.

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  • prep time 15 min
  • total time 9 hr 25 min
  • ingredients 12
  • servings 8
 

Ingredients

1
medium onion, sliced
2
teaspoons dried minced garlic
1
teaspoon ground cumin
1
teaspoon coarse ground black pepper
1/2
teaspoon salt
1/4
cup fresh lime juice (from 1 large lime)
1
boneless pork butt or shoulder blade roast (3 lb)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
can (10 oz) Old El Paso™ green enchilada sauce
1/2
cup chopped fresh cilantro
2
packages (11 oz each) Old El Paso™ flour tortillas for burritos (16 tortillas; 8 inch)
Salsa, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in slow cooker. In small bowl, mix dried minced garlic, cumin, pepper, salt and 2 tablespoons of the lime juice to form paste. Pat mixture on top and sides of pork roast (if roast comes tied or in netting, remove before rubbing with spice mixture). Place roast on onion. Top with chiles. Pour enchilada sauce around roast.
  • 2 Cover; cook on Low heat setting 9 to 10 hours or until meat is tender.
  • 3 Remove pork; when cool enough to handle, shred with 2 forks. Return meat to slow cooker; stir in cilantro and remaining 2 tablespoons lime juice. Heat tortillas as directed on package. With slotted spoon, spoon 2/3 cup pork mixture on each tortilla. Serve with salsa.
  • 1 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in slow cooker. In small bowl, mix dried minced garlic, cumin, pepper, salt and 2 tablespoons of the lime juice to form paste. Pat mixture on top and sides of pork roast (if roast comes tied or in netting, remove before rubbing with spice mixture). Place roast on onion. Top with chiles. Pour enchilada sauce around roast.
  • 2 Cover; cook on Low heat setting 9 to 10 hours or until meat is tender.
  • 3 Remove pork; when cool enough to handle, shred with 2 forks. Return meat to slow cooker; stir in cilantro and remaining 2 tablespoons lime juice. Heat tortillas as directed on package. With slotted spoon, spoon 2/3 cup pork mixture on each tortilla. Serve with salsa.

EXPERT TIPS

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Expert Tips

If you have leftover pork mixture, freeze it. Spoon into freezer containers or freezer plastic bags; seal and freeze up to 6 months. Thaw overnight in the refrigerator. To reheat, pour contents into a microwavable bowl. Cover; microwave until thoroughly heated.

If your slow cooker has a removable stoneware bowl, assemble the recipe the night before, then cover and refrigerate. The next morning, just place the filled bowl in the slow cooker base and turn on the heat. Or, slice the onion, juice the lime and place in the refrigerator. Set out the canned goods and measure the spices, then in the morning, you’ll be able to fill the slow cooker in just 5 minutes. Either way, dinner will be waiting for you after a busy day.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
9g,
9%
Trans Fat
2g
2%
),
Cholesterol
110mg
110%;
Sodium
1020mg
1020%;
Total Carbohydrate
46g
46%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
8%;
Calcium
10%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.